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Indian Sponge Cake
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
733Calories
18 gProtein
149 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein18 g
Carbohydrates149 g
Fiber1.4 g
Sugars71 g
Total Fat8.5 g
Saturated Fat2.8 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol193 mg
Sodium569 mg
Potassium299 mg
Calcium377 mg
Iron6.5 mg
Magnesium43 mg
Phosphorus361 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.1 mg
Folate199 mcg
Choline161 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 17. The excerpt below is the record exactly as published.
INDIAN SPONGE CAKE. Eggs, 2. Flour, 1 cup. Sugar, 2-3 cup. Cornmeal, y2 cup. Milk, 1/2 cup. Baking powder, 2 teaspoons
Cook this with the app: pantry check, scaling, and the assistant.