Hot Milk Sponge Cake

Name: Hot Milk Sponge Cake
Ingredients: 4 eggs; 2 cups of flour; 2 cups of sugar; 2 teaspoons of baking powder; 1 cup of boiling milk

From Historic Paxton, her days and her ways, 1722-1913, 1913

Presented as published in 1913. 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

2757Calories

53 gProtein

598 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories2757 kcal

Protein53 g

Carbohydrates598 g

Fiber0 g

Sugars402 g

Total Fat24 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium1233 mg

Potassium627 mg

Calcium685 mg

Iron19 mg

Magnesium95 mg

Phosphorus861 mg

Zinc4.4 mg

Copper0.6 mg

Manganese2 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2 mg

Niacin (B3)17 mg

Folate495 mcg

Choline588 mg

Caffeine0 mg

Water178 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 66. The excerpt below is the record exactly as published.

Hot Milk Sponge Cake (Mrs. John Schuster.) 4 eggs. 2 cups of flour. 2 cups of sugar. 2 teaspoons of baking powder. 1 cup of boiling milk

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