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Sponge Cake
From Vegetarian cookery, 1891
Serves 10
Presented as published in 1891. 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
354Calories
8 gProtein
73 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein8.3 g
Carbohydrates73 g
Fiber1.1 g
Sugars46 g
Total Fat4 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol130 mg
Sodium51 mg
Potassium111 mg
Calcium40 mg
Iron2.6 mg
Magnesium15 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C13 mg
Vitamin A56 mcg
Vitamin E0.4 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)2.4 mg
Folate72 mcg
Choline104 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 130. The excerpt below is the record exactly as published.
Sponge Cake. One pound of loaf sugar, three quarters of a pound of flour, seven eggs, and the rind of one largo lemon
Cook this with the app: pantry check, scaling, and the assistant.