vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fruit Sponge Cake
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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
823Calories
15 gProtein
180 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories823 kcal
Protein15 g
Carbohydrates180 g
Fiber4.7 g
Sugars122 g
Total Fat8.7 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol279 mg
Sodium121 mg
Potassium1035 mg
Calcium101 mg
Iron3 mg
Magnesium45 mg
Phosphorus238 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C16 mg
Vitamin A126 mcg
Vitamin E0.9 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate44 mcg
Choline227 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 104. The excerpt below is the record exactly as published.
FRUIT SPONGE CAKE. Three eggs, one teacupful of sugar, three-quarters of a teacupful of pastry flour,, an even teaspoonful of cream of tartar, half as much soda; flavor with grated rind of half a lemon. Beat the whites of the eggs till stiff ; mix the yolks with sugar till very smooth ; mix soda and cream of tartar with flour, put all together and stir (not beat) slowly till the top is well covered with bubbles. Bake in a tin with straight sides. Spread a thin layer of the cake batter in the bottom of the tin, and upon this place a layer of fruit made of three figs and three table- spoonfuls of seeded raisins chopped fine, and mixed thoroughly with three tablespoonfuls each of dried cur
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