vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Potato-Flour Sponge Cake
From Boston Cooking-School cook book, 1896
Serves 2
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
739Calories
28 gProtein
93 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein28 g
Carbohydrates93 g
Fiber1 g
Sugars76 g
Total Fat29 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium390 mg
Potassium171 mg
Calcium142 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus76 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A0 mcg
Vitamin E5.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate6.2 mcg
Choline6.8 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
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.
POTATO-FLOUR SPONGE CAKE 4 egg whites 1% tablespoon lemon juice 4 egg yolks 14 cup potato flour 34 cup sugar -1 teaspoon baking powder - YY teaspoon salt
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