Sponge Cake
From High-Street cook book, 1885
Weariness is overcome by Hood's Sarsaparilla.
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
Nutrition per serving
1534Calories
39 gProtein
303 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1534 kcal
Protein39 g
Carbohydrates303 g
Fiber1.4 g
Sugars203 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium290 mg
Potassium520 mg
Calcium151 mg
Iron11 mg
Magnesium62 mg
Phosphorus539 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C27 mg
Vitamin A321 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.7 mg
Folate300 mcg
Choline591 mg
Caffeine0 mg
Water209 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.
Sponge Cake. Four eggs, one cup of sugar, one cup of flour, juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.