vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Sponge Cake
From The Rural cook book, 1907
Serves 2
Can be iced and will keep indefinitely.
Presented as published in 1907. 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
817Calories
7 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories817 kcal
Protein7.1 g
Carbohydrates201 g
Fiber0.7 g
Sugars151 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.6 mg
Potassium124 mg
Calcium22 mg
Iron3.7 mg
Magnesium20 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate103 mcg
Choline1.3 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 81. The excerpt below is the record exactly as published.
Boiled Sponge Cake. — One and one-half cupful granulated sugar, two- thirds cupful water, boiled until clear; pour over (beating while you pour) the whites of five eggs which have been beaten very stiff in a large platter ; now beat until cold, and add yolk of eggs beaten smooth, juice of a half lemon and one cupful of flour
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