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Ideal Sponge Cake
From The national course in home economics, 1917
Serves 3
Recipe by L. B. M.
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
928Calories
18 gProtein
202 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories928 kcal
Protein18 g
Carbohydrates202 g
Fiber0.9 g
Sugars135 g
Total Fat8.1 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium257 mg
Potassium255 mg
Calcium152 mg
Iron6.3 mg
Magnesium34 mg
Phosphorus260 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.3 mcg
Vitamin C18 mg
Vitamin A107 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.7 mg
Folate169 mcg
Choline198 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 164. The excerpt below is the record exactly as published.
IDEAL SPONGE CAKE. Two cupfuls of sugar, two cupfuls of flour, four eggs, one heaping tea- spoonful of baking-powder, three-quarters of a cupful of hot water, grated rind of lemon
Cook this with the app: pantry check, scaling, and the assistant.