Sponge Cake

Name: Sponge Cake
Ingredients: a pound of flour; three quarters of a pound of powdered sugar; two eggs; two glasses of milk; the grated rind of a lemon; six ounces of melted butter; a teaspoonful of Royal Baking Powder

From French dishes for American tables, 1886

Presented as published in 1886. 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

4641Calories

79 gProtein

715 gCarbs

170 gFat

Full nutrition (34 nutrients)

Calories4641 kcal

Protein79 g

Carbohydrates715 g

Fiber0 g

Sugars357 g

Total Fat170 g

Saturated Fat98 g

Monounsaturated Fat47 g

Polyunsaturated Fat7.6 g

Omega-30.6 g

Cholesterol796 mg

Sodium712 mg

Potassium1534 mg

Calcium1112 mg

Iron28 mg

Magnesium196 mg

Phosphorus1661 mg

Zinc6.8 mg

Copper0.8 mg

Manganese3.5 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A1479 mcg

Vitamin E5.2 mg

Vitamin K12 mcg

Vitamin B60.8 mg

Vitamin B123.8 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)3.3 mg

Niacin (B3)31 mg

Folate778 mcg

Choline413 mg

Caffeine0 mg

Water579 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 90. The excerpt below is the record exactly as published.

Sponge Cake. Put in a bowl a pound of flour, three quarters of a pound of powdered sugar, two eggs, two glasses of milk, and the grated rind of a lemon. Mix all well together, and then add six ounces of melted butter, and a teaspoonful of Royal Baking Powder

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