vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Hot Water Sponge Cake
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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
690Calories
13 gProtein
141 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein13 g
Carbohydrates141 g
Fiber0.6 g
Sugars134 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium233 mg
Potassium157 mg
Calcium84 mg
Iron4.5 mg
Magnesium15 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C1.9 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate58 mcg
Choline295 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 197. The excerpt below is the record exactly as published.
Hot Water Spenge Oake Two teacups of sugar, six eggs, half a cup of boiling water, the grated rind of half a lemon, one teaspoon of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.