Magnolia Sponge Cake

Name: Magnolia Sponge Cake
Ingredients: Three eggs beaten separately and then together; One and one-half cups of sugar; One and one-half cups of flour; One and one-half teaspoonsful of baking powder; One-half cup of boiling water

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

2155Calories

41 gProtein

468 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories2155 kcal

Protein41 g

Carbohydrates468 g

Fiber1.3 g

Sugars302 g

Total Fat19 g

Saturated Fat4.8 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol558 mg

Sodium1194 mg

Potassium502 mg

Calcium590 mg

Iron22 mg

Magnesium78 mg

Phosphorus662 mg

Zinc3.4 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.7 mg

Niacin (B3)15 mg

Folate403 mcg

Choline444 mg

Caffeine0 mg

Water229 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 7. The excerpt below is the record exactly as published.

MAGNOLIA SPONGE CAKE Three eggs beaten separately and then together. One and one-half cups of sugar. One and one-half cups of flour. One and one-half teaspoonsful of baking powder, One-hlf cup-of boiling water

Cook this with the app: pantry check, scaling, and the assistant.