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Molasses Sponge Cake
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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
787Calories
16 gProtein
170 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories787 kcal
Protein16 g
Carbohydrates170 g
Fiber0 g
Sugars92 g
Total Fat24 g
Saturated Fat1.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol168 mg
Sodium382 mg
Potassium1225 mg
Calcium235 mg
Iron9.3 mg
Magnesium197 mg
Phosphorus242 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.5 mg
Folate175 mcg
Choline106 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 67. The excerpt below is the record exactly as published.
Molasses Sponge Cake One cup sugar, one cup milk, one cup of molasses and half cup of butter melted together, three eggs, four cups flour, one teaspoon of baking soda
Cook this with the app: pantry check, scaling, and the assistant.