vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Sponge Cake
From The New century cook book, 1899
Serves 10
Mrs. Lizzie Crall.
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
419Calories
7 gProtein
90 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein6.5 g
Carbohydrates90 g
Fiber0 g
Sugars60 g
Total Fat4.8 g
Saturated Fat1.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Cholesterol165 mg
Sodium56 mg
Potassium69 mg
Calcium54 mg
Iron2.6 mg
Magnesium11 mg
Phosphorus110 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate83 mcg
Choline125 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The New century cook book (1899), page 82. The excerpt below is the record exactly as published.
Lemon Sponge Cake. The yolks of nine eggs, three cups sugar, three-fourths cup of water, take half of the water and stir with the yolks and sugar, beat the whites of the eggs to a stiff froth, three cups of flour, one teaspoonful of baking powder with the rest of the water, then squeeze in the juice of one lemon
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