Cake, Sponge
From The handy dictionary of cookery, 1890
The tin should be well greased, and a little flour and fine sugar sifted over it.
Presented as published in 1890. 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
286Calories
25 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein25 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium284 mg
Potassium276 mg
Calcium112 mg
Iron3.5 mg
Magnesium24 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 25. The excerpt below is the record exactly as published.
ake, Spong-e. Take four eggs with their weight in sugar, and the weight of two eggs in flour ; put the sugar into a basin ; break on to it the yolks of the eggs ; stir them one way with a wooden spoon ten minutes. Put the whites upon a clean dry plate ; add to them a tiny pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.