vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Sponge Cake
From The national course in home economics, 1917
Serves 2
Recipe by Myrtie E. Robinson.
Presented as published in 1917. 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
1005Calories
20 gProtein
221 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1005 kcal
Protein20 g
Carbohydrates221 g
Fiber4 g
Sugars151 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium965 mg
Potassium491 mg
Calcium477 mg
Iron8.3 mg
Magnesium85 mg
Phosphorus458 mg
Zinc2.3 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D1.5 mcg
Vitamin C0.1 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.6 mg
Folate164 mcg
Choline222 mg
Caffeine8.4 mg
Water125 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 178. The excerpt below is the record exactly as published.
CHOCOLATE SPONGE CAKE. (Made of Ko-nut. ) One-fourth cupful of Ko-nut, one-eighth of a teaspoonful of salt, one and one-half cupfuls of sugar, one-half cupful of cold water, one and one- quarter cupfuls of flour, one-quarter cupful of Baker's cocoa, three level teaspoonfuls of baking-powder, three eggs, one teaspoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.