Small Sponge Cakes

Name: Small Sponge Cakes
Ingredients: One teacup powdered sugar; one of flour; three eggs; half a teaspoonful cream tartar; a quarter of a teaspoonful soda

From Six little cooks, 1910

Presented as published in 1910. 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

1195Calories

33 gProtein

232 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1195 kcal

Protein33 g

Carbohydrates232 g

Fiber0 g

Sugars130 g

Total Fat16 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium219 mg

Potassium783 mg

Calcium109 mg

Iron9.8 mg

Magnesium52 mg

Phosphorus433 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.6 mg

Folate271 mcg

Choline441 mg

Caffeine0 mg

Water127 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 59. The excerpt below is the record exactly as published.

SMALL SPONGE CAKES. One teacup powdered sugar, one of flour, three eggs, AUNT JANE'S COOKING GLASS. 177 half a teaspoonful cream tartar, a quarter of a teaepoonfu] soda

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