vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Quaker Sponge Cake
From Miss Parloa's kitchen companion, 1887
Serves 10
Ensure the oven is at the right temperature to avoid collapsing.
Presented as published in 1887. 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
257Calories
7 gProtein
51 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories257 kcal
Protein6.6 g
Carbohydrates51 g
Fiber0.1 g
Sugars30 g
Total Fat3.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium151 mg
Potassium79 mg
Calcium78 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 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)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate56 mcg
Choline88 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 392. The excerpt below is the record exactly as published.
Quaker Sponge Cake. Here is a list of the materials needed : half a dozen eggs, one capful and a half of sugar, two cupfuls of sifted flour, four table-spoonfuls of boiling water, two teaspoonfuls of baking-powder, and one teaspoonful of lemon extract
Cook this with the app: pantry check, scaling, and the assistant.