Mrs. Henderson's Sponge Cake
From Delicate dishes, 1896
1 pound of sugar is 3 cupfuls, 1/2 pound flour is 2.5 cups.
Presented as published in 1896. 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
3306Calories
88 gProtein
635 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories3306 kcal
Protein88 g
Carbohydrates635 g
Fiber1.4 g
Sugars456 g
Total Fat53 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium720 mg
Potassium1077 mg
Calcium341 mg
Iron22 mg
Magnesium126 mg
Phosphorus1243 mg
Zinc8.2 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D10 mcg
Vitamin C27 mg
Vitamin A801 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)3.3 mg
Niacin (B3)16 mg
Folate603 mcg
Choline1473 mg
Caffeine0 mg
Water448 g
As published
This recipe was extracted from Delicate dishes (1896), page 43. The excerpt below is the record exactly as published.
MRS. HENDERSON'S SPONGE CAKE. Ten eggs, i pound pulverized sugar, ^ pound flour, juice and grated rind of ^ a large lemon. Have yALEUTINrC VALENTINE & COMFflNY. VMr n ISHLO Coach and Car Yarnishes and Colors. 122 CAKE. one person beat the yolks with y^ the sugar and another the whites of the eggs for i^ an hour. Then beat the yolks into the whites, stir in lightly the remainder of the sugar, then the flour and lemon by degrees, i pound of sugar is 3 cupfuls, ^ pound flour is 2^ cups. Mrs. J. P. MoNTROss. ENGLISH SEED CAKE. Stir I cake yeast into i pint warm milk, rub 4 ounces of butter lightly into 2 pounds flour;
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Cook this with the app: pantry check, scaling, and the assistant.