Boiled Sponge Cake

Name: Boiled Sponge Cake
Ingredients: three quarters of a pound of loaf sugar; half a pint of water; the peel of a lemon; the yolks of eight eggs; the whites of four; 5-8 of a pound (which is ten ounces) of sifted flour

From La cuisine creole, 1885

Sponge cake will be tough if not baked immediately after adding flour.

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

2814Calories

54 gProtein

572 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories2814 kcal

Protein54 g

Carbohydrates572 g

Fiber2.8 g

Sugars343 g

Total Fat42 g

Saturated Fat13 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.8 g

Cholesterol1469 mg

Sodium83 mg

Potassium681 mg

Calcium266 mg

Iron20 mg

Magnesium94 mg

Phosphorus853 mg

Zinc5.3 mg

Copper0.6 mg

Manganese2.3 mg

Vitamin D7.3 mcg

Vitamin C53 mg

Vitamin A519 mcg

Vitamin E3.7 mg

Vitamin K1 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2 mg

Niacin (B3)19 mg

Folate663 mcg

Choline1120 mg

Caffeine0 mg

Water424 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, for ten minutes ; then pour in the boiling syrup, and beat it well for half an hour. Hâve your cake pan well greased and a paper in the bottom. Stir gently into the mixture LA CUISINE CREOLE. 147 5-8 of a pound (which is ten ounces) of sifted flour

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