Sponge Cake

Name: Sponge Cake
Ingredients: 1 doz. eggs; the weight of the eggs in sugar; half of the weight in flour; 1 lemon, the rind grated and juice

From Rare old receipts, 1906

Presented as published in 1906. 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

887Calories

77 gProtein

14 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories887 kcal

Protein77 g

Carbohydrates14 g

Fiber2.8 g

Sugars4.7 g

Total Fat57 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat12 g

Omega-30.2 g

Cholesterol2232 mg

Sodium854 mg

Potassium966 mg

Calcium362 mg

Iron11 mg

Magnesium80 mg

Phosphorus1204 mg

Zinc7.8 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C53 mg

Vitamin A961 mcg

Vitamin E6.5 mg

Vitamin K1.8 mcg

Vitamin B61.1 mg

Vitamin B125.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)0.6 mg

Folate293 mcg

Choline1769 mg

Caffeine0 mg

Water546 g

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 7. The excerpt below is the record exactly as published.

SPONGE CAKE. Contributed by Sarah Biddle Cabeen, Philadelphia. 1 doz. eggs — the weight of the eggs in sugar and half of the weight in flour, 1 lemon, the rind grated and juice

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