vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Sponge Cake
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
[Anon., Col.]
Presented as published in 1907. 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
193Calories
3 gProtein
39 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories193 kcal
Protein3.4 g
Carbohydrates39 g
Fiber0 g
Sugars26 g
Total Fat2.8 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Cholesterol99 mg
Sodium68 mg
Potassium35 mg
Calcium48 mg
Iron1.3 mg
Magnesium5.2 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate39 mcg
Choline73 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 28. The excerpt below is the record exactly as published.
Lemon Sponge Cake Beat to a cream 1 scant cup sugar and yolks of 4 eggs, add grated rind and juice of 1 lemon, stir until creamy and then add the beaten whites of 4 eggs and mix in lightly without "beating 1 cup flour sifted with 1 teasp baking powder
Cook this with the app: pantry check, scaling, and the assistant.