Hot Water Sponge Cake

Name: Hot Water Sponge Cake
Ingredients: Two eggs well-beaten; our cup of sugar; one cup of flour; one teaspoonful of cream tartar well mixed with the flour; one teaspoonful of extract of lemon; one teaspoonful of salt; one-half teacup of boiling water; one-half teaspoonful of soda

From High-Street cook book, 1885

Take Hood's Sarsaparilla.

Presented as published in 1885. 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

908Calories

28 gProtein

170 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories908 kcal

Protein28 g

Carbohydrates170 g

Fiber1.3 g

Sugars51 g

Total Fat12 g

Saturated Fat3.2 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol372 mg

Sodium2750 mg

Potassium1153 mg

Calcium158 mg

Iron17 mg

Magnesium53 mg

Phosphorus350 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)11 mg

Folate280 mcg

Choline297 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.

Hot Water Sponge Cake. Two eggs well-beaten, our cup of sugar, one cup of flour, one teaspoonful of cream tartar well mixed with the flour, one teaspoonful of extracl of lemon, one teaspoonful of salt, stir all together until quite smooth, then add one-half tea- cup of boiling water, in which one-half teaspoonful of soda

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