vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The century cook book, 1894
Serves 10
Presented as published in 1894. 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
315Calories
7 gProtein
65 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories315 kcal
Protein7.2 g
Carbohydrates65 g
Fiber0 g
Sugars40 g
Total Fat3.4 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium44 mg
Potassium246 mg
Calcium23 mg
Iron2.3 mg
Magnesium12 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate64 mcg
Choline88 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 73. The excerpt below is the record exactly as published.
Sponge Cake. Stir together two cups of sugar, two and one-half cupfuls of flour, two tea- spoonsful of cream tartar. When well mixed, stir in six well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.