vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Cookery for every household, 1914
Serves 2
If the heat from the oven is great, stand the cake on a bed of sand placed on a baking tin.
Presented as published in 1914. 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
873Calories
23 gProtein
181 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories873 kcal
Protein23 g
Carbohydrates181 g
Fiber5.3 g
Sugars87 g
Total Fat9.2 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium113 mg
Potassium340 mg
Calcium132 mg
Iron8.1 mg
Magnesium47 mg
Phosphorus277 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1.5 mcg
Vitamin C65 mg
Vitamin A122 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.9 mg
Folate223 mcg
Choline225 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 941. The excerpt below is the record exactly as published.
Sponge Cake 6 oz. loaf sugar. 1 wineglassful water. £ lb. flour (Vienna). 2 whole eggs and 1 yolk. Grated lemon rind
Cook this with the app: pantry check, scaling, and the assistant.