Chocolate Sponge Cake

Name: Chocolate Sponge Cake
Ingredients: four fresh eggs; a cup of sugar; a teaspoon of baking-powder; a half cup of potato flour; two squares of chocolate

From True food values and their low costs, 1916

It simply melts in your mouth.

Presented as published in 1916. 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

1000Calories

4 gProtein

254 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1000 kcal

Protein4.3 g

Carbohydrates254 g

Fiber3.7 g

Sugars203 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium507 mg

Potassium632 mg

Calcium304 mg

Iron1.5 mg

Magnesium43 mg

Phosphorus202 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C2.4 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)2.2 mg

Folate16 mcg

Choline25 mg

Caffeine0 mg

Water4.3 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 52. The excerpt below is the record exactly as published.

Chocolate Sponge Cake Beat up thoroughly four fresh eggs. Mix with a cup of sugar, a teaspoon of baking-powder, a half cup of potato flour, and two squares of chocolate

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