Sponge Cake
From Physical culture cook book, 1901
Presented as published in 1901. 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
3381Calories
121 gProtein
552 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories3381 kcal
Protein121 g
Carbohydrates552 g
Fiber0 g
Sugars404 g
Total Fat80 g
Saturated Fat25 g
Monounsaturated Fat29 g
Polyunsaturated Fat15 g
Omega-30.3 g
Cholesterol2976 mg
Sodium1144 mg
Potassium1368 mg
Calcium488 mg
Iron25 mg
Magnesium147 mg
Phosphorus1787 mg
Zinc12 mg
Copper0.9 mg
Manganese1.7 mg
Vitamin D16 mcg
Vitamin C0 mg
Vitamin A1280 mcg
Vitamin E8.4 mg
Vitamin K2.4 mcg
Vitamin B61.5 mg
Vitamin B127.1 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)4.5 mg
Niacin (B3)13 mg
Folate677 mcg
Choline2352 mg
Caffeine0 mg
Water628 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 62. The excerpt below is the record exactly as published.
Sponge Cake.— Beat the yolks of eight THE PHYSICAL CULTURE COOK BOOK. 191 eggs well, add gradually one pint sugar and grated rind of one lemon. Beat whites of eggs to a stiff froth, and add to yolks and sugar al- ternately with three gills flour
Cook this with the app: pantry check, scaling, and the assistant.