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Sponge Cake

Name: Sponge Cake
Yield: 10 servings
Ingredients: Eight eggs; leave out the yolks of 2; 1 pint of powdered sugar; 1 pint of flour; the juice and yellow rind of 1 lemon

From Kentucky receipt book, 1903

Serves 10

Presented as published in 1903. 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

263Calories

8 gProtein

46 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories263 kcal

Protein8.3 g

Carbohydrates46 g

Fiber0 g

Sugars26 g

Total Fat5.1 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol186 mg

Sodium59 mg

Potassium94 mg

Calcium32 mg

Iron2.2 mg

Magnesium12 mg

Phosphorus120 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A77 mcg

Vitamin E0.5 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.7 mg

Folate64 mcg

Choline145 mg

Caffeine0 mg

Water35 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 151. The excerpt below is the record exactly as published.

Sponge Cake. Eight eggs, leave out the yolks of 2, 1 pint of powdered sugar, 1 pint of flour, the juice and yellow rind of 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.