Mrs. N.'s White Sponge Cake

Name: Mrs. N.'s White Sponge Cake
Ingredients: the whites of six large eggs; one cup of sifted granulated sugar; a tablespoonful of lemon juice; two thirds of a cup of flour

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

1514Calories

47 gProtein

268 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1514 kcal

Protein47 g

Carbohydrates268 g

Fiber0 g

Sugars202 g

Total Fat30 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium430 mg

Potassium548 mg

Calcium187 mg

Iron10 mg

Magnesium60 mg

Phosphorus686 mg

Zinc4.5 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D6 mcg

Vitamin C6 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.7 mg

Niacin (B3)5.9 mg

Folate279 mcg

Choline883 mg

Caffeine0 mg

Water251 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 85. The excerpt below is the record exactly as published.

Mrs. N.'s White Sponge Cake. — Take the whites of six large or seven small eggs, one cup of sifted granulated sugar, a table- spoonful of lemon juice, and two thirds of a cup of flour

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