Old-Fashioned Sponge Cake

Name: Old-Fashioned Sponge Cake
Ingredients: ten eggs (very fresh); one-half pound flour; one pound sugar (fine granulated); the grated rind and juice of a lemon; one salispoonful of salt

From Statesmen's dishes; and how to cook them, 1890

Do not jar or turn out until partially cool.

Presented as published in 1890. 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

3656Calories

98 gProtein

690 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories3656 kcal

Protein98 g

Carbohydrates690 g

Fiber1 g

Sugars480 g

Total Fat61 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2081 mg

Sodium866 mg

Potassium1121 mg

Calcium375 mg

Iron25 mg

Magnesium134 mg

Phosphorus1408 mg

Zinc9.3 mg

Copper0.8 mg

Manganese2.1 mg

Vitamin D11 mcg

Vitamin C3.7 mg

Vitamin A803 mcg

Vitamin E5.9 mg

Vitamin K1.7 mcg

Vitamin B61.1 mg

Vitamin B125.2 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)3.7 mg

Niacin (B3)18 mg

Folate658 mcg

Choline1562 mg

Caffeine0 mg

Water423 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 32. The excerpt below is the record exactly as published.

OLD-FASHIONED SPONGE CAKE. BY MRS. M. B. WATTE. (Widow of Chief Justice of the United States.) jjJEN eggs (very fresh), one-half pound flour, one pound sugar (fine granulated), the grated rind and juice of a lemon, one salispoonful of salt

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