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Miss Ward's Sponge Cake

Name: Miss Ward's Sponge Cake
Yield: 4 servings
Ingredients: Break ten eggs into a bowl; one pound of powdered sugar; half a pound of flour; the grated rind and juice of one lemon; a wineglassful of wine

From Mrs. Lincoln's Boston cook book, 1884

Serves 4

Sprinkle powdered sugar over the top before baking.

Presented as published in 1884. 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

840Calories

22 gProtein

160 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories840 kcal

Protein22 g

Carbohydrates160 g

Fiber0.7 g

Sugars112 g

Total Fat13 g

Saturated Fat3.9 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol465 mg

Sodium182 mg

Potassium293 mg

Calcium89 mg

Iron5.6 mg

Magnesium33 mg

Phosphorus314 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.5 mcg

Vitamin C13 mg

Vitamin A200 mcg

Vitamin E1.4 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4 mg

Folate152 mcg

Choline369 mg

Caffeine0 mg

Water129 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 220. The excerpt below is the record exactly as published.

Miss Ward^s Sponge Cake. — Break ten eggs into a bowl ; add one pound of powdered sugar and beat to- gether for half an hour without stopping. Add half a pound of flour., the grated rind and juice of one lemon., and a vnneglassful of wine

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