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French Sponge Cake

Name: French Sponge Cake
Yield: 10 servings
Ingredients: Two eggs; two cups of sugar; one of milk; three of flour; two tablespoons butter; two teaspoons baking powder

From The new home cook book, 1896

Serves 10

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

No method was recorded for this recipe.

Nutrition per serving

308Calories

5 gProtein

71 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories308 kcal

Protein4.9 g

Carbohydrates71 g

Fiber0 g

Sugars41 g

Total Fat3.7 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol9.2 mg

Sodium105 mg

Potassium89 mg

Calcium90 mg

Iron2.2 mg

Magnesium13 mg

Phosphorus85 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A7.8 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate60 mcg

Choline4.3 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new home cook book (1896), page 137. The excerpt below is the record exactly as published.

FRENCH SPONGE CAKE. Mrs. James Wadsworth, Hyde Park. Two eggs, two cups of sugar, one of milk, three of flour, two tablespoons butter, two teaspoons baking powder

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