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Sponge Cake
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
949Calories
11 gProtein
227 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories949 kcal
Protein11 g
Carbohydrates227 g
Fiber0.1 g
Sugars152 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol14 mg
Sodium249 mg
Potassium138 mg
Calcium159 mg
Iron5.8 mg
Magnesium28 mg
Phosphorus161 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.5 mg
Folate154 mcg
Choline5.8 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 97. The excerpt below is the record exactly as published.
Sponge Cake — Three cups granulated sugar, 7 eggs beaten separately, 1 cup lukewarm water, 1 lemon, juice and grated rind, 3 cups flour and 2 teaspoonfuls baking-powder
Cook this with the app: pantry check, scaling, and the assistant.