vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mary's Cream Sponge Cake
From Dora's cook book, 1888
Serves 10
It is delicious when properly made.
Presented as published in 1888. 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
409Calories
7 gProtein
86 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein6.9 g
Carbohydrates86 g
Fiber0 g
Sugars86 g
Total Fat5.5 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol205 mg
Sodium173 mg
Potassium78 mg
Calcium84 mg
Iron1.1 mg
Magnesium7.1 mg
Phosphorus128 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate26 mcg
Choline162 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 62. The excerpt below is the record exactly as published.
MARY’S CREAM SPONGE CAKE. Yolks of eight egos, beaten to the lightest possible cream ; two cups of white sugar, two teaspoonfuls of bak- ing powder, sifted well with flour ; bake in three jelly- _tins. Make an icing of the whites of three eggs, and one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.