Sponge Cake

Name: Sponge Cake
Ingredients: Ten eggs; the weight of the eggs in sugar; the weight of five eggs in flour; grated peel and juice of a lemon

From The Pocumtuc housewife, 1897

This receipt has been used for several generations in one family and is much prized.

Presented as published in 1897. 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

3813Calories

132 gProtein

698 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories3813 kcal

Protein132 g

Carbohydrates698 g

Fiber2.8 g

Sugars205 g

Total Fat58 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1860 mg

Sodium727 mg

Potassium1685 mg

Calcium427 mg

Iron45 mg

Magnesium236 mg

Phosphorus1683 mg

Zinc11 mg

Copper1.4 mg

Manganese4.9 mg

Vitamin D10 mcg

Vitamin C53 mg

Vitamin A801 mcg

Vitamin E5.4 mg

Vitamin K1.5 mcg

Vitamin B61.3 mg

Vitamin B124.5 mcg

Thiamin (B1)6.1 mg

Riboflavin (B2)5.1 mg

Niacin (B3)43 mg

Folate1249 mcg

Choline1475 mg

Caffeine0 mg

Water532 g

As published

This recipe was extracted from The Pocumtuc housewife (1897), page 11. The excerpt below is the record exactly as published.

Spong;e Cake. Ten eggs, the weight of the eggs in sugar, the weight of five eggs in flour, grated peel and juice of a lemon

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