Sponge Cake

Name: Sponge Cake
Ingredients: IX eggs; one-half pound sugar; one-fourth pound flour; juice and grated peel of half a lemon

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

1946Calories

70 gProtein

321 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories1946 kcal

Protein70 g

Carbohydrates321 g

Fiber1.4 g

Sugars229 g

Total Fat45 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.6 g

Omega-30.2 g

Cholesterol1674 mg

Sodium645 mg

Potassium849 mg

Calcium289 mg

Iron15 mg

Magnesium89 mg

Phosphorus1021 mg

Zinc6.7 mg

Copper0.5 mg

Manganese1 mg

Vitamin D9 mcg

Vitamin C27 mg

Vitamin A721 mcg

Vitamin E4.8 mg

Vitamin K1.4 mcg

Vitamin B60.9 mg

Vitamin B124 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.6 mg

Niacin (B3)8 mg

Folate398 mcg

Choline1326 mg

Caffeine0 mg

Water399 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 35. The excerpt below is the record exactly as published.

SPONGE CAKE. BY MBS. LEWIS B. PATSON. (Wife of Representative from Illinois.) IX eggs, one-half pound sugar, one-fourth pound flour, juice and grated peel of half a lemon

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