Brandon Sponge Cake
From Colonial recipes, from old Virginia and Maryland manors, 1907
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
762Calories
65 gProtein
20 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein65 g
Carbohydrates20 g
Fiber11 g
Sugars6 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium716 mg
Potassium850 mg
Calcium414 mg
Iron9.6 mg
Magnesium75 mg
Phosphorus1002 mg
Zinc6.7 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D10 mcg
Vitamin C129 mg
Vitamin A803 mcg
Vitamin E5.5 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.4 mg
Niacin (B3)0.8 mg
Folate248 mcg
Choline1479 mg
Caffeine0 mg
Water463 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 6. The excerpt below is the record exactly as published.
BRANDON SPONGE CAKE (Brandon) Ten eggs, weight of them in sugar, weight of 5 of them in flour, juice and rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.