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Cheap Sponge Cake
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
184Calories
3 gProtein
44 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories184 kcal
Protein2.6 g
Carbohydrates44 g
Fiber0.1 g
Sugars25 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium119 mg
Potassium34 mg
Calcium71 mg
Iron1.5 mg
Magnesium6.9 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline0.1 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 20. The excerpt below is the record exactly as published.
Cheap Sponge Cake 2 eggs 1 tablespoonful grated lemon rind 1 cupful sugar 1% cupfuls flour 5 tablespoonfuls cold water 2 teaspoonfuls baking powder
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