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Cousin Polly's White Sponge Cake
From Kirmess cook book, 1907
Serves 2
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
616Calories
7 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein6.8 g
Carbohydrates148 g
Fiber0 g
Sugars97 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.2 mg
Potassium87 mg
Calcium13 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 183. The excerpt below is the record exactly as published.
COUSIN Polly's white sponge cake. Mrs. W. V. Toffey. Whites of eight eggs, well beaten, one and one-half cupfuls of powdered sugar, one cupful of prepared flour, lemon flavoring and pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.