vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Miss Eldekton
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
720Calories
21 gProtein
138 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein21 g
Carbohydrates138 g
Fiber0.9 g
Sugars77 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium288 mg
Calcium80 mg
Iron6.2 mg
Magnesium35 mg
Phosphorus285 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C18 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.2 mg
Folate172 mcg
Choline296 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 77. The excerpt below is the record exactly as published.
Sponge Cake (2). 6 or 7 Eggs (keep out whites of 3). | teacupful Water. 1 dessert-spoonful of Essence of Lemon, fib. Caster Sugar. ^lb. Flour
Cook this with the app: pantry check, scaling, and the assistant.