vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Hot Water Sponge Cake
From The national course in home economics, 1917
Serves 10
Recipe by Gracia Rulo.
Presented as published in 1917. 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
287Calories
6 gProtein
62 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein5.5 g
Carbohydrates62 g
Fiber0.2 g
Sugars40 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol74 mg
Sodium159 mg
Potassium67 mg
Calcium79 mg
Iron2.9 mg
Magnesium10 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate54 mcg
Choline59 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 165. The excerpt below is the record exactly as published.
HOT WATER SPONQE CAKE. Four eggs beaten to a foam, two scant cupfuls of sugar, two cupfuls of sifted flour, two teaspoonfuls of baking-powder, two-thirds cupful of boil- ing wate
Cook this with the app: pantry check, scaling, and the assistant.