Ivdiou Sponge Cake

Name: Ivdiou Sponge Cake
Ingredients: 3 eggo; T cup of sugar; i large tablespoonful of butter; 2 teaspoonsful of B. Powder; icup of flour; i tablespoonfi-J of milk; i ciip of cold water; i cup of sug^ar; i large tablet^poon of corn-starcli; the juice and grated 1 ind of one lemon

From Burlington ladies cook book & 25 secrets of success, 1901

Presented as published in 1901. 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

1857Calories

14 gProtein

456 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories1857 kcal

Protein14 g

Carbohydrates456 g

Fiber0.1 g

Sugars352 g

Total Fat14 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol33 mg

Sodium23 mg

Potassium203 mg

Calcium55 mg

Iron7.3 mg

Magnesium39 mg

Phosphorus155 mg

Zinc1 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A4.9 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline2.7 mg

Caffeine0 mg

Water265 g

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 12. The excerpt below is the record exactly as published.

Ivdiou Sponge Cake 3 eggo, T cup of sugar, i large tablespoonful of but- ter, 2 teaspoonsful of B. Powder, icup of flour, i table- .spoonfi-J of milk, bake in layers. Filling: — i ciip of cold water, t ecrg^ i cup of sug^ar, the juice and grated 1 ind of one lemon, i large tablet^poon of corn-starcli

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