Ryzon Sponge Cake

Name: Ryzon Sponge Cake
Ingredients: 5 eggs; yi teaspoonful salt; I level cupful {yi pound) sugar; I level teaspoonful Ryzon; I level cupful {yi pound) flour; I teaspoonful lemon extract

From Ryzon baking book, 1916

Sufficient for eight persons.

Presented as published in 1916. 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

1603Calories

45 gProtein

300 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1603 kcal

Protein45 g

Carbohydrates300 g

Fiber0 g

Sugars202 g

Total Fat26 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium1526 mg

Potassium526 mg

Calcium167 mg

Iron12 mg

Magnesium65 mg

Phosphorus631 mg

Zinc4.2 mg

Copper0.4 mg

Manganese1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)8.7 mg

Folate318 mcg

Choline735 mg

Caffeine0 mg

Water205 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 28. The excerpt below is the record exactly as published.

RYZON SPONGE CAKE 5 eggs. yi teaspoonful salt. I level cupful {yi pound) sugar. I level teaspoonful Ryzon. I level cupful {yi pound) flour. I teaspoonful lemon extract

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