Sponge Cake
From Use and preparation of food, 1919
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
1519Calories
37 gProtein
297 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1519 kcal
Protein37 g
Carbohydrates297 g
Fiber3 g
Sugars202 g
Total Fat22 g
Saturated Fat6.6 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium2622 mg
Potassium467 mg
Calcium141 mg
Iron10 mg
Magnesium56 mg
Phosphorus530 mg
Zinc3.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.6 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)7.6 mg
Folate307 mcg
Choline601 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 96. The excerpt below is the record exactly as published.
SPONGE CAKE. 4 eggs. Wheat flour, 1 cup. Sugar, 1 cup. Salt, i teaspoon. PLAIN EUTTER CAKE. Sugar, i cup. ^ 3 eggs. Fat, h cup. * Wlieat flour, 3 cups. Milk, i cup. Baking powder, 5 teaspoons. Salt, ^ teaspoon. Vanilla, 1 teaspoon. CHOCOLATE CAKE. Fat, i cup. Wheat flour, 3 cups. Sugar, l-h cups. Chocolate, 2 squares. Three eggs. Vanilla, 1 teaspoon. Milk, f cup. Salt, * teaspoon. . Baking powder, 6 teaspoons. SPICE CAKE, Fat, f cup. Cinnamon, 1 teaspoon. Sugar, 14 cups. Allspice, 1 teaspoon. Three eggs. Wheat flour, 3 cups. Milk, f cup. Vanilla, 1 teaspoon. Baking powder, G teaspoons. Salt, 1 teaspoon
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