Cheap Sponge Cake

Name: Cheap Sponge Cake
Ingredients: Four eggs, beaten separately; one and a half cups of sugar; two-thirds of a cup of boiling water; the grated peel of one lemon; or one teaspoon of lemon essence; a small pinch of salt; two cups of flour sifted; one heaping teaspoon of baking powder

From Cooks in clover, 1889

Presented as published in 1889. 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

2532Calories

57 gProtein

538 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories2532 kcal

Protein57 g

Carbohydrates538 g

Fiber12 g

Sugars306 g

Total Fat25 g

Saturated Fat6.4 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol744 mg

Sodium1128 mg

Potassium827 mg

Calcium659 mg

Iron30 mg

Magnesium118 mg

Phosphorus798 mg

Zinc4.8 mg

Copper0.6 mg

Manganese2 mg

Vitamin D4 mcg

Vitamin C129 mg

Vitamin A323 mcg

Vitamin E2.4 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)20 mg

Folate551 mcg

Choline601 mg

Caffeine0 mg

Water388 g

As published

This recipe was extracted from Cooks in clover (1889), page 42. The excerpt below is the record exactly as published.

Cheap Sponge Cake. — Four eggs, beaten separ- ately ; one and a half cups of sugar, stirred into the yelks; two-thirds of a cup of boiling water; the grated peel of one lemon, or one teaspoon of lemon essence; a small pinch of salt; two cups of flour- sifted, with one heaping teaspoon of baking powder

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