vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Quick Sponge Cake
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
No method was recorded for this recipe.
Nutrition per serving
287Calories
6 gProtein
62 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein5.8 g
Carbohydrates62 g
Fiber0 g
Sugars38 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium146 mg
Potassium70 mg
Calcium83 mg
Iron2.2 mg
Magnesium11 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0.3 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate59 mcg
Choline55 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 83. The excerpt below is the record exactly as published.
QUICK SPONGE CAKE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Three eggs, one and one-half cups sugar, two cups flour, two teaspoons baking powder, one- half cup cold water, one teaspoon extract lemon
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