Sand-Topte (Spongecake)

Name: Sand-Topte (Spongecake)
Ingredients: I lb. clarified butter; I lb. potato flour; J lb. wheaten flour; lo eggs; I lb. sugar; gill rum; 8 bitter almonds or vanilla flavouring; The grated rind of i lemon

From German cookery for the English kitchen, 1906

A little baking powder may be added to the flour.

Presented as published in 1906. 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

9150Calories

120 gProtein

1017 gCarbs

508 gFat

Full nutrition (35 nutrients)

Calories9150 kcal

Protein120 g

Carbohydrates1017 g

Fiber30 g

Sugars473 g

Total Fat508 g

Saturated Fat288 g

Monounsaturated Fat18 g

Polyunsaturated Fat28 g

Omega-30.2 g

Cholesterol3221 mg

Sodium971 mg

Potassium5683 mg

Calcium648 mg

Iron29 mg

Magnesium425 mg

Phosphorus2015 mg

Zinc11 mg

Copper1.7 mg

Manganese3.3 mg

Vitamin D10 mcg

Vitamin C70 mg

Vitamin A801 mcg

Vitamin E6.5 mg

Vitamin K1.5 mcg

Vitamin B64.6 mg

Vitamin B124.5 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)3.5 mg

Niacin (B3)32 mg

Folate722 mcg

Choline1654 mg

Caffeine0 mg

Alcohol19 g

Water561 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 88. The excerpt below is the record exactly as published.

Sand-Topte. (Spongecake.) I lb. clarified butter. I lb. potato flour. J lb. wheaten flour, lo eggs. I lb. sugar. \ gill rum. 8 bitter almonds or vanilla flavouring. The grated rind of i lemon

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