Children's Sponge Cake

Name: Children's Sponge Cake
Ingredients: One cup sugar; IV2 cups flour; 2 tspns. Eumford baking powder; 2 eggs; Break eggs in measuring cup, fill cup up with milk or cream.

From The Memorial Hall cook book, 1919

Contributed by Mrs. Wm. H. White, Jr.

Presented as published in 1919. 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

2446Calories

38 gProtein

358 gCarbs

100 gFat

Full nutrition (34 nutrients)

Calories2446 kcal

Protein38 g

Carbohydrates358 g

Fiber0 g

Sugars201 g

Total Fat100 g

Saturated Fat53 g

Monounsaturated Fat22 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol623 mg

Sodium1138 mg

Potassium636 mg

Calcium765 mg

Iron13 mg

Magnesium80 mg

Phosphorus734 mg

Zinc3.2 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K6.1 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.3 mg

Niacin (B3)13 mg

Folate348 mcg

Choline294 mg

Caffeine0 mg

Water237 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 42. The excerpt below is the record exactly as published.

Children's Sponge Cake One cup sugar, IV2 cups flour, 2 tspns. Eumford baking powder, 2 eggs, flavoring desired. Break eggs in measuring cup, fill cup up with milk or cream.

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