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Spong-e Cake
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 8
Presented as published in 1901. 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
270Calories
5 gProtein
59 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories270 kcal
Protein5.2 g
Carbohydrates59 g
Fiber0.2 g
Sugars38 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium179 mg
Potassium64 mg
Calcium90 mg
Iron2.8 mg
Magnesium9.9 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0.6 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate51 mcg
Choline56 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 50. The excerpt below is the record exactly as published.
Spong-e Cake. — Three eggs, one and one half cups flour, one and one-half cups sugar, two teaspoonfuls baking powder, two teaspoonfuls vanilla or lemon, one-half cup boiling water
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