vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Rolled Sponge Cake
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Keep rolled in a towel until cold.
Presented as published in 1907. 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
761Calories
19 gProtein
150 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein19 g
Carbohydrates150 g
Fiber0 g
Sugars101 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium380 mg
Potassium226 mg
Calcium200 mg
Iron5.6 mg
Magnesium30 mg
Phosphorus314 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate147 mcg
Choline294 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 27. The excerpt below is the record exactly as published.
Rolled Sponge Cake (No butter) \ To 4 well-beaten eggs add 1 cup sugar, 4 tablesp water, and ] 1 cup flour sifted with 1 teasp baking powder
Cook this with the app: pantry check, scaling, and the assistant.