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Paste for Sponge Cake and Biscuits

Name: Paste for Sponge Cake and Biscuits
Yield: 8 servings
Ingredients: Eight eggs; one pound of pounded sugar; one ounce of vanilla sugar; a quarter of a pound of wheaten flour; a quarter of a pound of potato flour

From Practical household cookery, 1891

Serves 8

Presented as published in 1891. 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

398Calories

9 gProtein

80 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories398 kcal

Protein9 g

Carbohydrates80 g

Fiber0.9 g

Sugars58 g

Total Fat5.4 g

Saturated Fat1.7 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol188 mg

Sodium83 mg

Potassium231 mg

Calcium46 mg

Iron1.9 mg

Magnesium19 mg

Phosphorus138 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0.6 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.5 mg

Folate50 mcg

Choline153 mg

Caffeine0 mg

Water43 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 176. The excerpt below is the record exactly as published.

PASTE FOR SPONGE CAKE AND BISCUITS. Ingredients: Eight eggs, one pound of pounded sugar, one ounce of vanilla sugar, and a quarter of a pound each of wheaten

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