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Sponge Cake

Name: Sponge Cake
Yield: 2 servings
Ingredients: Five eggs; 0.25 lb. loaf sugar; the grated rind and juice of one lemon; 0.25 lb. flour

From The white ribbon cook book, 1894

Serves 2

Presented as published in 1894. 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

619Calories

22 gProtein

106 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories619 kcal

Protein22 g

Carbohydrates106 g

Fiber1.4 g

Sugars58 g

Total Fat13 g

Saturated Fat3.9 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol465 mg

Sodium180 mg

Potassium320 mg

Calcium94 mg

Iron5.7 mg

Magnesium34 mg

Phosphorus317 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.5 mcg

Vitamin C27 mg

Vitamin A201 mcg

Vitamin E1.4 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4 mg

Folate155 mcg

Choline370 mg

Caffeine0 mg

Water145 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 80. The excerpt below is the record exactly as published.

Sponge Cake — Five eggs, )4. lb. loaf sugar, the grated rind and juice of one lemon

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