Cream Sponge with Icing
From The Samaritan cookery book, 1903
Icing: Mix quarter lb. icing sugar with white of egg, beat well with wooden spoon for ten minutes, add few drops vanilla essence, spread smoothly on top of one of the sponges.
Presented as published in 1903. 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
480Calories
20 gProtein
75 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein20 g
Carbohydrates75 g
Fiber0 g
Sugars30 g
Total Fat11 g
Saturated Fat3.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol376 mg
Sodium625 mg
Potassium262 mg
Calcium365 mg
Iron5.4 mg
Magnesium32 mg
Phosphorus387 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A170 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.9 mg
Folate138 mcg
Choline299 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 62. The excerpt below is the record exactly as published.
CREAM SPONGE WITH ICING. 2 eggs Their weight in flour i oz. less in sugar 1 large teaspoonful Royal baking powder 2 tablespoonfuls milk
Cook this with the app: pantry check, scaling, and the assistant.