vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Common Sponge Cake
From Cooking for profit, 1886
Serves 5
Cost: 24 cents for over 3 pounds.
Presented as published in 1886. 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
792Calories
21 gProtein
159 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories792 kcal
Protein21 g
Carbohydrates159 g
Fiber0 g
Sugars81 g
Total Fat9.4 g
Saturated Fat2.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol298 mg
Sodium306 mg
Potassium249 mg
Calcium170 mg
Iron7.3 mg
Magnesium38 mg
Phosphorus306 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A128 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.8 mg
Folate198 mcg
Choline235 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 292. The excerpt below is the record exactly as published.
Conmmon Sponge Cake. 2 cups granulated sugar — a pound scant. 8 eggs. 1 cup water^J^ pmt. 4 rounded cups fioui-^18 ounces. 2 large teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.