vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Times cook book, no. 2, 1905
Serves 8
A very old recipe.
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
206Calories
5 gProtein
39 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein5.5 g
Carbohydrates39 g
Fiber0 g
Sugars28 g
Total Fat3.3 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol116 mg
Sodium45 mg
Potassium63 mg
Calcium20 mg
Iron1.4 mg
Magnesium7.6 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate37 mcg
Choline92 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 87. The excerpt below is the record exactly as published.
SPONGE CAKE. (A very old re- cipe.) Mrs. Nellie B. Stewart, 1417 East Twen- ty-first street, Los Angeles.— Five eggs, half pound of sugar, quarter pound flour
Cook this with the app: pantry check, scaling, and the assistant.