Cocoanut Sponge Cake

Name: Cocoanut Sponge Cake
Ingredients: the yolks of six eggs; half a pound of sugar; a quarter of a pound of flour; a teaspoonful of salt; a teaspoonful of lemon essence; half a nutmeg, grated; the white meat of a coooanat, grated

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Cut into squares to serve.

Presented as published in 1902. 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

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 78. The excerpt below is the record exactly as published.

COCOANUT SPONGE CAKE. Beat the yolks of six eggs with half a pound of sugar and a quarter of a pound of flour, add a teaspoonful of salt, a teaspoonful of lemon essence, and half a nutmeg, grated; beat the whites of the eggs to a froth, and stir them to the yolks, etc., and the white meat of a coooanat, grated

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