Cream Sponge Cake Pie

Name: Cream Sponge Cake Pie
Ingredients: 3 eggs; 2 tablespoons cold water; I teacup sugar; i J^. cups flour; I teaspoon baking-powder

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Or bake the above cake in one loaf; when cold split it open and put in the above filling.

Presented as published in 1895. 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

1679Calories

39 gProtein

348 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1679 kcal

Protein39 g

Carbohydrates348 g

Fiber0 g

Sugars201 g

Total Fat18 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium690 mg

Potassium468 mg

Calcium383 mg

Iron14 mg

Magnesium70 mg

Phosphorus597 mg

Zinc3.3 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)13 mg

Folate371 mcg

Choline441 mg

Caffeine0 mg

Water163 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 78. The excerpt below is the record exactly as published.

Cream Sponge Cake Pie. 3 eggs 2 tablespoons cold water I teacup sugar i J^. cups flour I teaspoon baking-powder

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