MRS. M. M. MARSHALL'S SPONGE CAKE
From Raleigh recipe book, 1925
Attributed to Mrs. Duncan Cameron.
Presented as published in 1925. 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
3302Calories
76 gProtein
684 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories3302 kcal
Protein76 g
Carbohydrates684 g
Fiber2.6 g
Sugars403 g
Total Fat36 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1116 mg
Sodium1323 mg
Potassium912 mg
Calcium709 mg
Iron39 mg
Magnesium137 mg
Phosphorus1406 mg
Zinc6.4 mg
Copper0.7 mg
Manganese2.6 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)3.1 mg
Niacin (B3)25 mg
Folate706 mcg
Choline888 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 19. The excerpt below is the record exactly as published.
MRS. M. M. MARSHALL'S SPONGE CAKE 6 eggs • 1 cup boiling water 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.