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Passover Sponge Cakes
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
67Calories
1 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein1.3 g
Carbohydrates16 g
Fiber1.1 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium188 mg
Calcium12 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate4.7 mcg
Choline7.4 mg
Caffeine0 mg
Water1.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 89. The excerpt below is the record exactly as published.
Passover Sponge Cakes. Make as ordinary sponge cakes, only use potato flour in place of wheat flour
Cook this with the app: pantry check, scaling, and the assistant.