Sponge Cake

Name: Sponge Cake
Ingredients: 3 eggs beaten 3 minutes; 1 1-2 cupfuls sugar; 1 cup of flour; 1-2 capful of warm water; one teaspoonful of baking powder

From Granite City cook book, 1900

Presented as published in 1900. 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

1623Calories

14 gProtein

399 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1623 kcal

Protein14 g

Carbohydrates399 g

Fiber0 g

Sugars301 g

Total Fat2.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium480 mg

Potassium177 mg

Calcium291 mg

Iron7.7 mg

Magnesium37 mg

Phosphorus233 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline0 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 2. The excerpt below is the record exactly as published.

SPONGE CAKE. 3 eggs beaten 3 minutes. Add 1 1-2 cupfuls sugar and beat 5 minutes. Add 1 cup of flour and beat 1 minute more. Then 1-2 capful of warm water and another cup of flour. Into last cup of flour put one teaspoonful of baking powder

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