vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Cook County cook book, 1912
Serves 2
None
Presented as published in 1912. 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
623Calories
7 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories623 kcal
Protein6.8 g
Carbohydrates149 g
Fiber0 g
Sugars101 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.8 mg
Potassium92 mg
Calcium18 mg
Iron3.6 mg
Magnesium19 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 377. The excerpt below is the record exactly as published.
SPONGE CAKE.— Beat 5 eggs and 1 cup of sugar 15 min- utes; add a pinch of salt, 1 teaspoon of lemon extract, Ij^ cups water, 1 cup flour
Cook this with the app: pantry check, scaling, and the assistant.