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Sponge Cake
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Partial recipe, instructions not provided.
Presented as published in 1914. 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
No method was recorded for this recipe.
Nutrition per serving
850Calories
22 gProtein
154 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories850 kcal
Protein22 g
Carbohydrates154 g
Fiber0 g
Sugars103 g
Total Fat18 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium670 mg
Potassium181 mg
Calcium284 mg
Iron3.9 mg
Magnesium25 mg
Phosphorus202 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0.5 mg
Vitamin A19 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.3 mg
Folate101 mcg
Choline11 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 114. The excerpt below is the record exactly as published.
SPONGE CAKE. 2 egg yolks y% t. lemon juice 1 C. sugar 1 C. flour y2 C. milk IV2 t. baking powder !/4 t. salt 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.