Sponge Cake
From The Edwardsville cook book, 1906
Better break than cut when served.
Presented as published in 1906. 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
1522Calories
39 gProtein
299 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1522 kcal
Protein39 g
Carbohydrates299 g
Fiber0 g
Sugars201 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium451 mg
Calcium139 mg
Iron11 mg
Magnesium58 mg
Phosphorus532 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline588 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 39. The excerpt below is the record exactly as published.
SPONGE CAKE. Mrs. S. T. Robinson. Four eggs, beaten separately, till stiff. Add to the whites i Clip sugar; add to the yolks, _i tablespoon vinegar; beat this also. Fold "gently togcui^i c- ' dd i cpp sifted flour.
Cook this with the app: pantry check, scaling, and the assistant.