vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Sponge Cake
From The Twin-city housewife, 1920
Serves 3
Recipe by Mrs. R. EH. Dalton.
Presented as published in 1920. 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
832Calories
9 gProtein
201 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories832 kcal
Protein9.5 g
Carbohydrates201 g
Fiber0.9 g
Sugars135 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.9 mg
Potassium162 mg
Calcium27 mg
Iron5 mg
Magnesium26 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate137 mcg
Choline1.7 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 63. The excerpt below is the record exactly as published.
Boiled Sponge Cake Two cups sugar, two cups flour, juice one lemon, eight eggs. Wet sugar with six tablespoons cold water
Cook this with the app: pantry check, scaling, and the assistant.