vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge-Cake
From The new Kentucky home cook book, 1884
Serves 1
Recipe by M. Belle Coxxer.
Presented as published in 1884. 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
505Calories
8 gProtein
113 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories505 kcal
Protein8.1 g
Carbohydrates113 g
Fiber0.3 g
Sugars66 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol55 mg
Sodium39 mg
Potassium97 mg
Calcium23 mg
Iron3.7 mg
Magnesium17 mg
Phosphorus97 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0.9 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate95 mcg
Choline23 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 138. The excerpt below is the record exactly as published.
SPONGE-CAKE. Beat the yelks of two eggs very light, pour oyer them one cupful of rich cream ; add one tea-cupful of powdered sugar, one and one-half cupful of sifted flour, one heaping tea- The New Kentucky Home Cool Booh. 271 spoonful of baking-powder, and a pinch of salt. Flavor with vanilla. Bake in a quick oven in a flat pan. Mbs. C. Carroll. SPONGE-CAKE. Beat four eggs, two cupfuls of sugar, two cupfuls of flour with two tea-spoonfuls of baking-powder sifted in, then add a little lemon juice and two-thirds cupful of boiling water. Beat well, and bake, and you will have as fine a cake as ever was eaten. SPONGE-CAKE. Take twelve eggs, two gobletfuls of white sugar, two heap- ing gobletfuls of sifted flour, the juice and grated rind of one lemon, one tea-cupful of cold water
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