Mock Sponge Cake

Name: Mock Sponge Cake
Ingredients: Six eggs; three cups sugar; one cup cold water; three teaspoonfuls baking powder; rind and juice of one lemon; nearly three cups flour

From Six little cooks, 1910

Presented as published in 1910. 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

4165Calories

80 gProtein

907 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories4165 kcal

Protein80 g

Carbohydrates907 g

Fiber2.8 g

Sugars606 g

Total Fat36 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium1862 mg

Potassium1078 mg

Calcium1061 mg

Iron29 mg

Magnesium152 mg

Phosphorus1308 mg

Zinc6.7 mg

Copper0.9 mg

Manganese3 mg

Vitamin D6 mcg

Vitamin C53 mg

Vitamin A481 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)3.1 mg

Niacin (B3)26 mg

Folate754 mcg

Choline887 mg

Caffeine0 mg

Water592 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 7. The excerpt below is the record exactly as published.

MOCK SPONGE CAKE. Six eggs, beaten one minute, whites and yolks to- gether, three cups sugar, beaten with the eggs for five minutes, one cup cold water, three teaspoonfuls baking powder, rind and juice of one lemon, nearly three cups flour

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