vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Small Sponge Cakes
From Cookery for every household, 1914
Serves 8
Time to bake: 15 to 20 minutes. Probable cost: 5 d.
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
243Calories
6 gProtein
51 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein5.5 g
Carbohydrates51 g
Fiber0.7 g
Sugars29 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium28 mg
Potassium75 mg
Calcium25 mg
Iron2 mg
Magnesium11 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C8.1 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate55 mcg
Choline56 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 912. The excerpt below is the record exactly as published.
Small Sponge Cakes J- lb. Vienna flour. I Grated lemon rind. | lb. castor sugar. | 3 large or 4 small eggs
Cook this with the app: pantry check, scaling, and the assistant.