vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Landmarks club cook book, 1903
Serves 10
Recipe by Mrs. W. W. Thatcher.
Presented as published in 1903. 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
379Calories
4 gProtein
90 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories379 kcal
Protein4.5 g
Carbohydrates90 g
Fiber0 g
Sugars61 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.5 mg
Sodium100 mg
Potassium71 mg
Calcium75 mg
Iron2.2 mg
Magnesium12 mg
Phosphorus72 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate60 mcg
Choline2.2 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 103. The excerpt below is the record exactly as published.
SPONGE CAKE. Six eggs, one cup sugar, one cup flour, one teaspoonful ex- tract of lemon, or grated rind of lemon and half teaspoonful juice. Beat whites until very stiff. Beat yolks until light, add sugar gradually and beat thoroughly ; add beaten whites and mix, but do not stir; add extract and mix; add flour gradu- ally and mix. Bake thirty or thirty-five minutes in baking pan well greased. Mary Long fellow-Mi lmorb. SPONGE CAKE. Eight eggs, eight tablespoonfuls milk, three cups flour, two teaspoonfuls baking powder, three cups sugar, one teaspoon- ful vanilla
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