vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Sponge Cake
From The Henderson cook book, 1914
Serves 4
Recipe by Mrs. T. O. Heativole, Baltimore, Md.
Presented as published in 1914. 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
810Calories
19 gProtein
161 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein19 g
Carbohydrates161 g
Fiber0.1 g
Sugars115 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol386 mg
Sodium155 mg
Potassium225 mg
Calcium73 mg
Iron5.2 mg
Magnesium29 mg
Phosphorus270 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0.2 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4 mg
Folate141 mcg
Choline300 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 58. The excerpt below is the record exactly as published.
BOILED SPONGE CAKE. One pound of sugar and 1 cup of water boiled to syrup until it spins, 8 eggs beaten separately ^and then together ; then pour the hot syrup drop by drop into the eggs, beating all the time until perfectly cool ; then add y2 pound of flour, sifted twice, and the juice and grated rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.