vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Nut Sponge Cake
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Presented as published in 1913. 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
259Calories
7 gProtein
41 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories259 kcal
Protein6.7 g
Carbohydrates41 g
Fiber0.3 g
Sugars30 g
Total Fat7.9 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol130 mg
Sodium50 mg
Potassium93 mg
Calcium28 mg
Iron1.5 mg
Magnesium17 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A56 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate37 mcg
Choline103 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 76. The excerpt below is the record exactly as published.
1 teaspoon vanilla. 1 even teaspoon baking powder. Fruit, currants alone, sultana raisins alone, or citron. Bake in slow oven. Mrs. E. F. Tucker, Sponge Cake. 1 lb. eggs. 1 lb. sugar. Yi lb. flour. Beat whites and yolks separately. Grate rind of 1 lemon on the sugar and put in 1 tablespoon of juice. Beat in the whites of the eggs and then the yolks. Beat, and heat, and beat. Then fold in the flour. Bake in a slow oven. Mrs. Wm. M. Molson of Montreal. Sponge Cake. Three large tablespoons sugar, 3 eggs beaten with sugar in bowl with eggbeater; add 3 large tablespoons of flour sifted with 1 small teaspoon baking powder. Bake in hot even oven. Mrs. A, W. Payne. CAKES 209 Nut Sponge Cake. 7 eggs. !4 cup water. 1% cups sugar. 1 cup flour. % cup walnuts (ground). I teaspoon vanilla. )/2 teaspoon lemon extract.
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