Rich Sponge Cake

Name: Rich Sponge Cake
Ingredients: 1 cup of sugar; 1 cup of flour; Use lemon juice as flavoring; a little grated lemon rind may also be added

From The practical cookbook, 1917

Presented as published in 1917. 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

1238Calories

14 gProtein

299 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1238 kcal

Protein14 g

Carbohydrates299 g

Fiber0.3 g

Sugars201 g

Total Fat2.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium4.8 mg

Potassium194 mg

Calcium29 mg

Iron7.2 mg

Magnesium35 mg

Phosphorus137 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C8.6 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate204 mcg

Choline1 mg

Caffeine0 mg

Water28 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 24. The excerpt below is the record exactly as published.

Rich sponge cake. Use lemon juice as flavoring ; a little grated lemon rind may also be added

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