Sponge Cake

Name: Sponge Cake
Ingredients: 6 eggs; 1 cup sugar; 2 teaspoons almond extract; 1 cup flour, sifted three times; Y teaspoon salt; 4 teaspoon nutmeg

From Waldensian cookery, 1957

Presented as published in 1957. 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

1252Calories

14 gProtein

298 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1252 kcal

Protein14 g

Carbohydrates298 g

Fiber0.1 g

Sugars201 g

Total Fat2.7 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1172 mg

Potassium185 mg

Calcium28 mg

Iron7.2 mg

Magnesium36 mg

Phosphorus137 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline0.1 mg

Caffeine0 mg

Water15 g

As published

This recipe was extracted from Waldensian cookery (1957), page 39. The excerpt below is the record exactly as published.

SPONGE CAKE 6 eggs 1 cup sugar 2 teaspoons almond extract 1 cup flour, sifted three times Y teaspoon salt 4 teaspoon nutmeg

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