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Scrauton Sponge Cake

Name: Scrauton Sponge Cake
Yield: 3 servings
Ingredients: Three-quarters of a pound of sugar; seven eggs; half a pound and an ounce of flour; Put the sugar over the fire with six tablespoons of hot water

From The economical cook book, 1905

Serves 3

Presented as published in 1905. 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

880Calories

23 gProtein

172 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories880 kcal

Protein23 g

Carbohydrates172 g

Fiber0 g

Sugars114 g

Total Fat13 g

Saturated Fat3.7 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol434 mg

Sodium169 mg

Potassium266 mg

Calcium82 mg

Iron6.3 mg

Magnesium35 mg

Phosphorus313 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A187 mcg

Vitamin E1.2 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.2 mg

Folate176 mcg

Choline343 mg

Caffeine0 mg

Water126 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 110. The excerpt below is the record exactly as published.

Scrauton Sponge-cake. Three-quarters of a pound of sugar, seven eggs, half a pound and an ounce of flour. Put the. sugar over the fire with six tablespoons of hot wate

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