Deliciously Sticky Sponge Cake

Name: Deliciously Sticky Sponge Cake
Ingredients: Take 6 eggs; and their whole weight, in powdered sugar; Take }4 their weight of sifted flour; the juice and grated rind of i lemon; unless a stronger flavor is desired, then use 2 lemons

From Rare old receipts, 1906

Grease pans thickly with butter for a crisp crust.

Presented as published in 1906. 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

1557Calories

52 gProtein

276 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1557 kcal

Protein52 g

Carbohydrates276 g

Fiber3.1 g

Sugars172 g

Total Fat31 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium435 mg

Potassium813 mg

Calcium223 mg

Iron12 mg

Magnesium80 mg

Phosphorus740 mg

Zinc4.8 mg

Copper0.5 mg

Manganese1 mg

Vitamin D6 mcg

Vitamin C92 mg

Vitamin A481 mcg

Vitamin E3.5 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.9 mg

Niacin (B3)8.1 mg

Folate353 mcg

Choline892 mg

Caffeine0 mg

Water421 g

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 1. The excerpt below is the record exactly as published.

DELICIOUSLY STICKY SPONGE CAKE. Emeline Iungerich Fowle. Contributed by Mrs. George D. Fowle, Phila., Pa. Take 6 eggs, and their whole weight, in powdered sugar. Break them, and keep yolks and whites apart. Take }4 their weight of sifted flour, the juice and grated rind of i lemon, unless a stronger flavor is desired, then use 2 lemons

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