vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Hot Water Sponge Cake
From The New century cook book, 1899
Serves 2
Very nice for layer cake. Ada H. Smith.
Presented as published in 1899. 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
662Calories
8 gProtein
159 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein7.8 g
Carbohydrates159 g
Fiber0.7 g
Sugars100 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium372 mg
Potassium104 mg
Calcium181 mg
Iron7.8 mg
Magnesium21 mg
Phosphorus125 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate116 mcg
Choline1.5 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 82. The excerpt below is the record exactly as published.
Hot Water Sponge Cake. Two eggs, one cup sugar (powdered), one cup sifted flour, one teaspoon baking powder; mix eggs and sugar well together; add the flour and baking powder; flavor with lemon; lastly add a scant half cup boiling water
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