vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce for Sponge Cake
From The Henderson cook book, 1914
Serves 6
Presented as published in 1914. 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
293Calories
3 gProtein
34 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein3.3 g
Carbohydrates34 g
Fiber0 g
Sugars34 g
Total Fat17 g
Saturated Fat9.8 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol132 mg
Sodium38 mg
Potassium39 mg
Calcium19 mg
Iron0.5 mg
Magnesium3.5 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A163 mcg
Vitamin E0.7 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline77 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 47. The excerpt below is the record exactly as published.
SAUCE FOE SPONGE CAKE. Whites of 3 eggs well beaten, 1 cup of sugar, V^ cup melted butter ad
Cook this with the app: pantry check, scaling, and the assistant.