vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Cold Water Sponge Cake
From Lowney's cook book, 1907
Serves 10
Presented as published in 1907. 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
423Calories
8 gProtein
91 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories423 kcal
Protein8.1 g
Carbohydrates91 g
Fiber0 g
Sugars61 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol117 mg
Sodium306 mg
Potassium97 mg
Calcium105 mg
Iron2.9 mg
Magnesium15 mg
Phosphorus133 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate76 mcg
Choline91 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 101. The excerpt below is the record exactly as published.
Cold Water Sponge Cake 6 eggs . I cup cold water . 3 cups sugar 3 cups flour grated rind and juice of J lemon 3 teaspoons baking powder J teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.