vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake (3)
From The King's College Hospital book of cooking recipes, 1907
Serves 10
M. W.
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
275Calories
5 gProtein
60 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein5.3 g
Carbohydrates60 g
Fiber0 g
Sugars40 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol74 mg
Sodium77 mg
Potassium63 mg
Calcium43 mg
Iron1.8 mg
Magnesium9.5 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate50 mcg
Choline59 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 10 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 (3). 4 Eggs. 2 cupfuls Flour. 2 cupfuls Sugar. i teaspoonful Baking Powder. h cupful Water. Lemon Flavouring
Cook this with the app: pantry check, scaling, and the assistant.