vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Derbyshire Sponge
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
405Calories
22 gProtein
47 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein22 g
Carbohydrates47 g
Fiber0 g
Sugars26 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium684 mg
Potassium242 mg
Calcium350 mg
Iron4.5 mg
Magnesium26 mg
Phosphorus421 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.8 mg
Folate111 mcg
Choline441 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 118. The excerpt below is the record exactly as published.
DEEBYSHIEE SPONGE. 1 teacupful sifted flour 1 teacupful sugar A pinch of salt 3 eggs 1 teaspoonful baking powder
Cook this with the app: pantry check, scaling, and the assistant.