vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
733Calories
14 gProtein
159 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein14 g
Carbohydrates159 g
Fiber0.7 g
Sugars101 g
Total Fat6.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium734 mg
Potassium173 mg
Calcium209 mg
Iron8.7 mg
Magnesium27 mg
Phosphorus224 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.3 mg
Folate140 mcg
Choline149 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 76. The excerpt below is the record exactly as published.
SPONGE CAKE. Mrs. Linda How- ard, 265 Henrietta Court, Pasadena, Cal. — Beat the yolks and whites of two eggss separately, and mix nearly all of one cup of sugar with the whites, the rest with the yolks. Add one cup of flour, one generous teaspoon baking powder and one-quarter teaspoon sale. After mixing all these well together, add one-half cup boiling water
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