Nut Sponge Cake
From Healthful cookery, 1904
Presented as published in 1904. 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
1235Calories
88 gProtein
77 gCarbs
64 gFat
Full nutrition (32 nutrients)
Calories1235 kcal
Protein88 g
Carbohydrates77 g
Fiber12 g
Sugars0 g
Total Fat64 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium21 mg
Potassium971 mg
Calcium390 mg
Iron11 mg
Magnesium342 mg
Phosphorus867 mg
Zinc4.4 mg
Copper1.4 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.1 mg
Folate147 mcg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 80. The excerpt below is the record exactly as published.
Nut Sponge Cake. — Proceed the same as for sponge cake, but using one-half cup of Gluten and one-half cup of flour instead of one cup of flour; one cup of English walnuts or Almond Meal.
Cook this with the app: pantry check, scaling, and the assistant.