Boiled Sponge Cake

Name: Boiled Sponge Cake
Ingredients: three quarters of a pound of loaf sugar; nearly half a pint of water; the peel of a lemon; the yolks of eight eggs; the whites of four

From La cuisine creole, 1885

Presented as published in 1885. 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

1423Calories

14 gProtein

358 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1423 kcal

Protein14 g

Carbohydrates358 g

Fiber11 g

Sugars344 g

Total Fat1.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium16 mg

Potassium169 mg

Calcium144 mg

Iron1 mg

Magnesium18 mg

Phosphorus12 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C129 mg

Vitamin A3 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate13 mcg

Choline8.5 mg

Caffeine0 mg

Water422 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 60. The excerpt below is the record exactly as published.

BOILED SPONGE CAKE. Put Ihree quarters of a pound of loaf sugar in a stew pan with nearly half a pint of water, and the peel of a lemon eut very thin; let it simmer twenty minutes. Beat the yolks of eight eggs, and the whites of four

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