Ginger Sponge Cake

Name: Ginger Sponge Cake
Ingredients: 2 cupfuls brown sugar; 4 eggs; I pint flour; I teaspoonful extract lemon; f cupful of water; I J teaspoonfuls baking powder; I tablespoonful extract ginger

From The St. Mungo cookery book, 1904

Miss M. Stewart, Woodbridge, NJ., U.S.A.

Presented as published in 1904. 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

2881Calories

53 gProtein

629 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories2881 kcal

Protein53 g

Carbohydrates629 g

Fiber0.1 g

Sugars428 g

Total Fat23 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium1121 mg

Potassium1211 mg

Calcium921 mg

Iron21 mg

Magnesium134 mg

Phosphorus831 mg

Zinc4.5 mg

Copper0.8 mg

Manganese2.2 mg

Vitamin D4 mcg

Vitamin C2.3 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2 mg

Niacin (B3)18 mg

Folate500 mcg

Choline598 mg

Caffeine0 mg

Water305 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 59. The excerpt below is the record exactly as published.

GINGER SPONGE CAKE. 2 cupfuls brown sugar. 4 eggs. I pint flour. I teaspoonful extract lemon f cupful of water. I J teaspoonfuls baking powder I tablespoonful extract ginger

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