vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
192Calories
5 gProtein
38 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein4.9 g
Carbohydrates38 g
Fiber0 g
Sugars25 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium95 mg
Potassium57 mg
Calcium50 mg
Iron1.4 mg
Magnesium7.5 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate37 mcg
Choline74 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 57. The excerpt below is the record exactly as published.
Sponge Cake Four eggs, one cup sugar, one cup flour, one teaspoon baking powder, six teaspoons hot water, one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.