Sponge Cake

Name: Sponge Cake
Ingredients: One pint flour; one pint sugar; six eggs; one-half cup water; three teaspoons baking powder

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

2902Calories

65 gProtein

600 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories2902 kcal

Protein65 g

Carbohydrates600 g

Fiber0 g

Sugars403 g

Total Fat34 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium1849 mg

Potassium767 mg

Calcium1006 mg

Iron21 mg

Magnesium109 mg

Phosphorus1156 mg

Zinc5.7 mg

Copper0.6 mg

Manganese2 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2.5 mg

Niacin (B3)17 mg

Folate542 mcg

Choline882 mg

Caffeine0 mg

Water372 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 24. The excerpt below is the record exactly as published.

SPONGE CAKE. One pint flour, one pint sugar, six eggs, one-half cup water, three teaspoons baking powder

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