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Boiled Sponge Cake

Name: Boiled Sponge Cake
Yield: 3 servings
Ingredients: seven eggs; a cupful and a half of sugar; six table-spoonfids of water; one and three-quarter cupfuls of flour; the juice of a lemon

From Harper's cook book encyclopædia, 1902

Serves 3

Presented as published in 1902. 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

662Calories

8 gProtein

159 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories662 kcal

Protein8.1 g

Carbohydrates159 g

Fiber0.1 g

Sugars101 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium3.7 mg

Potassium136 mg

Calcium18 mg

Iron4.2 mg

Magnesium22 mg

Phosphorus82 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5 mg

Folate124 mcg

Choline1.7 mg

Caffeine0 mg

Water68 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 76. The excerpt below is the record exactly as published.

seven eggs separately, then put them together and beat until very light. Boil to- gether a cupful and a half of sugar and six table-spoonfids of water, and, while hot, pour slowly on the eggs, beating steadily. Continue for fif- teen or twenty minutes, then add the juice of a lemon and one and three- quarter cupfuls of flou

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