Boiled Sponge Cake

Name: Boiled Sponge Cake
Ingredients: 6 eggs; 1/2 pound of granulated sugar; 1/4 pound of flour; 1 gill of water; juice of 1 lemon

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1317Calories

13 gProtein

323 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1317 kcal

Protein13 g

Carbohydrates323 g

Fiber2.8 g

Sugars229 g

Total Fat2.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium10 mg

Potassium298 mg

Calcium53 mg

Iron7.1 mg

Magnesium40 mg

Phosphorus138 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.7 mg

Folate192 mcg

Choline5.1 mg

Caffeine0 mg

Water218 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 82. The excerpt below is the record exactly as published.

Boiled Sponge Cake. Tea. \ Boiled Sponge Cake.— 6 eggs, beat whites first then add yolks > and beat very light. % pound of granulated sugar, J^ pound of p flour, I gill water, juice of i lemon

Cook this with the app: pantry check, scaling, and the assistant.