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Original Berwick Sponge Cake
From Mary Jane's cook book, 1916
Serves 10
C. E. C., Dover, N. H.
Presented as published in 1916. 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
461Calories
9 gProtein
99 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein9.2 g
Carbohydrates99 g
Fiber0 g
Sugars60 g
Total Fat3.8 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium45 mg
Potassium192 mg
Calcium28 mg
Iron3.4 mg
Magnesium17 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate94 mcg
Choline88 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 16. The excerpt below is the record exactly as published.
ORIGINAL BERWICK SPONGE CAKE. (Used more than 65 years ago by an old cook at the American House.) Eggs, 6. Cream of tartar, 1 teaspoon. Sugar, 3 cups. Cold water, 1 cup. Flour, 4 cups. Soda, y2 teaspoon. Lemon extract, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.