Sponge Cake
From Catherine Owen's new cook book .., 1885
Cover for the first half hour and avoid drafts.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 117. The excerpt below is the record exactly as published.
SPOKGE CAKE. Beat the whites of five eggs till they are solid, add the yolks to them, stirring very gently; grate the rind of a small lemon and squeeze in the juice of half. Sift in eight ounces of powdered sugar, and four of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.