Sponge Cake

Name: Sponge Cake
Ingredients: 2 eggs; 1 cup sugar; 1 cup boiling water; 1 teaspoon vanilla (or lemon extract); 1 cup flour; 1 1/2 teaspoons baking powder; dash of salt

From The Mary Frances cook book, 1912

Instructions for oven temperature not provided.

Presented as published in 1912. 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

1568Calories

30 gProtein

338 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1568 kcal

Protein30 g

Carbohydrates338 g

Fiber2.6 g

Sugars202 g

Total Fat13 g

Saturated Fat3.3 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol372 mg

Sodium1389 mg

Potassium385 mg

Calcium625 mg

Iron26 mg

Magnesium63 mg

Phosphorus513 mg

Zinc2.4 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)12 mg

Folate312 mcg

Choline300 mg

Caffeine0 mg

Water283 g

As published

This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 36. The excerpt below is the record exactly as published.

2 eggs 1 cup sugar I cup boiling water 31. — Sponge Cake. I teaspoon vanilla (or lemon extract) 1 cup flour, 1| teaspoon baking powder dash of salt

Cook this with the app: pantry check, scaling, and the assistant.