Sponge Cake
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
2429Calories
82 gProtein
417 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories2429 kcal
Protein82 g
Carbohydrates417 g
Fiber0 g
Sugars285 g
Total Fat51 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium716 mg
Potassium927 mg
Calcium315 mg
Iron18 mg
Magnesium106 mg
Phosphorus1174 mg
Zinc7.7 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)3 mg
Niacin (B3)12 mg
Folate507 mcg
Choline1470 mg
Caffeine0 mg
Water398 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 11. The excerpt below is the record exactly as published.
Sponge Cake. Weigh ten eggs, and their weight in very fine sugar, and that of six in flour
Cook this with the app: pantry check, scaling, and the assistant.