vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Mrs. Dougi.as Smith
Presented as published in 1907. 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
788Calories
29 gProtein
126 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories788 kcal
Protein29 g
Carbohydrates126 g
Fiber0 g
Sugars101 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium321 mg
Calcium119 mg
Iron5.3 mg
Magnesium33 mg
Phosphorus430 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.3 mg
Folate144 mcg
Choline588 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 76. The excerpt below is the record exactly as published.
Sponge Cake (1). Eight eggs, their weight in pounded sugar, half their weight in sifted flour, a little grated lemon peel (if liked)
Cook this with the app: pantry check, scaling, and the assistant.