Sponge Cake
From The Memorial Hall cook book, 1919
Contributed by Mrs. W. F. Seibert.
Presented as published in 1919. 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
1522Calories
39 gProtein
300 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1522 kcal
Protein39 g
Carbohydrates300 g
Fiber0 g
Sugars201 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium760 mg
Potassium452 mg
Calcium400 mg
Iron11 mg
Magnesium60 mg
Phosphorus629 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 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)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline588 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 41. The excerpt below is the record exactly as published.
Sponge Cake Beat 4 eggs for 4 minutes. Add 1 cup of sugar and beat 2 min- utes. Add 2 tablespoonsful water and 1 cup of flour in which has been mixed a teaspoonful of Rumford baking powder. Flavor with lemon extract.
Cook this with the app: pantry check, scaling, and the assistant.