Boiled Sponge Cake

Name: Boiled Sponge Cake
Ingredients: Six eggs; Three-quarters pound granulated sugar; one-half pound flour; one gill water; juice of one lemon

From Physical culture cook book, 1901

Presented as published in 1901. 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

2569Calories

63 gProtein

516 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories2569 kcal

Protein63 g

Carbohydrates516 g

Fiber0 g

Sugars341 g

Total Fat33 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium437 mg

Potassium730 mg

Calcium218 mg

Iron18 mg

Magnesium99 mg

Phosphorus839 mg

Zinc5.5 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)2.4 mg

Niacin (B3)16 mg

Folate504 mcg

Choline882 mg

Caffeine0 mg

Water369 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 62. The excerpt below is the record exactly as published.

Boiled Sponge Cake. — Six eggs. Beat whites first, then add yolks and beat very light. Three-quarters pound granulated sugar, one- half pound flour, one gill water, juice of one lemon

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