vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Delia’s Sponge Cake
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
1117Calories
41 gProtein
170 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories1117 kcal
Protein41 g
Carbohydrates170 g
Fiber0 g
Sugars68 g
Total Fat31 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium541 mg
Potassium175 mg
Calcium324 mg
Iron7.6 mg
Magnesium36 mg
Phosphorus246 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 268. The excerpt below is the record exactly as published.
DELIA’S SPONGE CAKE 2 egg whites 34 cup sugar 2 egg yolks \4 teaspoon lemon extract 4 tablespoons hot water 1 cup flour 114 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.