vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Nice Sponge Cake
From The Toronto Cook Book, 1915
Serves 3
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
No method was recorded for this recipe.
Nutrition per serving
874Calories
9 gProtein
214 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories874 kcal
Protein8.7 g
Carbohydrates214 g
Fiber3.5 g
Sugars152 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium783 mg
Potassium159 mg
Calcium61 mg
Iron4.6 mg
Magnesium26 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate125 mcg
Choline2.8 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 65. The excerpt below is the record exactly as published.
Nice Sponge Cake Ten eggs, one pound sugar, half pound flour, juice and rind of one lemon, teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.