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Orange Sponge Cake
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
1231Calories
26 gProtein
255 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1231 kcal
Protein26 g
Carbohydrates255 g
Fiber0.8 g
Sugars202 g
Total Fat16 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium1854 mg
Potassium339 mg
Calcium369 mg
Iron6.9 mg
Magnesium39 mg
Phosphorus468 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C13 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)4.4 mg
Folate176 mcg
Choline443 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 269. The excerpt below is the record exactly as published.
ORANGE SPONGE CAKE 3 eggs 1 cup finely sifted sugar Grated rind 1 orange 144 cups flour Juice 1 orange Y% teaspoon salt 1 tablespoon lemon juice 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.