SPONGE CAKE
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Flavor with lemon.
Presented as published in 1902. 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
4129Calories
112 gProtein
810 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories4129 kcal
Protein112 g
Carbohydrates810 g
Fiber0 g
Sugars455 g
Total Fat56 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium2134 mg
Potassium1319 mg
Calcium1153 mg
Iron36 mg
Magnesium186 mg
Phosphorus1771 mg
Zinc9.8 mg
Copper1.1 mg
Manganese3.6 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B61.1 mg
Vitamin B124.5 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)4.3 mg
Niacin (B3)31 mg
Folate961 mcg
Choline1470 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 83. The excerpt below is the record exactly as published.
SPONGE CAKE. One pound sugar, one of floor, ten eggs. Stir yolks of eggs and sugar till perfectly light; beat whites of eggs and add them with the flour after beating together lightly; flavor with lemon. Three teaspoons baking powder in the floor
Cook this with the app: pantry check, scaling, and the assistant.