vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Presented as published in 1913. 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
323Calories
8 gProtein
63 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein8.2 g
Carbohydrates63 g
Fiber0 g
Sugars45 g
Total Fat4.8 g
Saturated Fat1.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol169 mg
Sodium65 mg
Potassium96 mg
Calcium30 mg
Iron2.1 mg
Magnesium12 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0.6 mg
Vitamin A73 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate58 mcg
Choline133 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 76. The excerpt below is the record exactly as published.
Sponge Cake. 1 lb. eggs. 1 lb. sugar. Yi lb. flour. Beat whites and yolks separately. Grate rind of 1 lemon on the sugar and put in 1 tablespoon of juice
Cook this with the app: pantry check, scaling, and the assistant.