Sponge Cake
From Mother Hubbard's cupboard, 1887
Miss Marcia Erdle
Presented as published in 1887. 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
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 35. The excerpt below is the record exactly as published.
SPONGE CAKE. Two cups flour, three cups fine sugar, ten eggs. Beat to a stiff froth. Grate rind and juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.