vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Modern cookery, in all its branches, 1884
Serves 1
Baked for 1 hour and 15 minutes in a moderate oven.
Presented as published in 1884. 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
743Calories
53 gProtein
47 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein53 g
Carbohydrates47 g
Fiber2.8 g
Sugars29 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.7 g
Omega-30.1 g
Cholesterol1488 mg
Sodium571 mg
Potassium708 mg
Calcium253 mg
Iron8.3 mg
Magnesium59 mg
Phosphorus822 mg
Zinc5.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D8 mcg
Vitamin C53 mg
Vitamin A641 mcg
Vitamin E4.4 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.9 mg
Niacin (B3)1.2 mg
Folate219 mcg
Choline1181 mg
Caffeine0 mg
Water395 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 475. The excerpt below is the record exactly as published.
their weight of dry, sifted sugar; and half their weight of flour: baked, II hour, moderate oven. A SMALLER SPONGE CAKE
Cook this with the app: pantry check, scaling, and the assistant.