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Ginger Sponge Cake a la Theresa

Name: Ginger Sponge Cake a la Theresa
Yield: 10 servings
Ingredients: Two cups brown sugar; four eggs; two tablespoons cornstarch; two cups flour; juice of half lemon; two teaspoons ginger; two teaspoons Royal baking powder; four tablespoons brandy; half cup water

From The Swedish, French, American cook book, 1918

Serves 10

Frost with a boiled spice frosting.

Presented as published in 1918. 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

309Calories

5 gProtein

65 gCarbs

2 gFat

Full nutrition (35 nutrients)

Calories309 kcal

Protein5.3 g

Carbohydrates65 g

Fiber0 g

Sugars43 g

Total Fat2.3 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol74 mg

Sodium112 mg

Potassium128 mg

Calcium119 mg

Iron2.2 mg

Magnesium14 mg

Phosphorus157 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.4 mcg

Vitamin C2 mg

Vitamin A32 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate51 mcg

Choline60 mg

Caffeine0 mg

Alcohol1.9 g

Water39 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 576. The excerpt below is the record exactly as published.

Ginger Sponge Cake a la Theresa Gateau de Savoie au Gingembre, a la Therese Two cups brown sugar, four eggs, two tablespoons cornstarch, two cups flour, juice of half lemon, two teaspoons ginger, two teaspoons Royal baking powder, four tablespoons brandy, half cup water

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