vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
The mixture should be stiff and spongy.
Presented as published in 1884. 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
792Calories
21 gProtein
150 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories792 kcal
Protein21 g
Carbohydrates150 g
Fiber0 g
Sugars101 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol465 mg
Sodium5029 mg
Potassium272 mg
Calcium85 mg
Iron2.8 mg
Magnesium30 mg
Phosphorus312 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C3 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate60 mcg
Choline368 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 219. The excerpt below is the record exactly as published.
Sponge Cake. 5 eggs. 1 cup sugar, powdered or fine granulated. 1 saltspoonful salt. lemon (grated rind and juice). 1 cup pastry flour
Cook this with the app: pantry check, scaling, and the assistant.