vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Presented as published in 1882. 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
734Calories
14 gProtein
160 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein14 g
Carbohydrates160 g
Fiber0.7 g
Sugars101 g
Total Fat6.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium678 mg
Potassium173 mg
Calcium340 mg
Iron8.9 mg
Magnesium28 mg
Phosphorus272 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.3 mg
Folate140 mcg
Choline149 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 106. The excerpt below is the record exactly as published.
SPONGE CAKE. Two eggs thoroughly beaten with i cup of sugar, ^ cup boiling water ; sift 2 tea-spoonfuls of baking powder through an even tea- cup of sifted flou
Cook this with the app: pantry check, scaling, and the assistant.