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Italian Sponge Cake
From The Ideal cook book, 1899
Serves 6
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
775Calories
24 gProtein
139 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein24 g
Carbohydrates139 g
Fiber4.5 g
Sugars79 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium255 mg
Potassium964 mg
Calcium134 mg
Iron3.7 mg
Magnesium67 mg
Phosphorus424 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C2.9 mg
Vitamin A240 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.8 mg
Folate89 mcg
Choline471 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 92. The excerpt below is the record exactly as published.
Italian Sponge Cake—Ingredients—1 Ib. of white sugar, 18 eggs, I lb. potato flour
Cook this with the app: pantry check, scaling, and the assistant.