Sponge Cake
From Every-day dishes and every-day work, 1897
Do not stir after adding flour.
Presented as published in 1897. 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
1524Calories
37 gProtein
299 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1524 kcal
Protein37 g
Carbohydrates299 g
Fiber3.3 g
Sugars203 g
Total Fat22 g
Saturated Fat6.6 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium486 mg
Calcium143 mg
Iron10 mg
Magnesium57 mg
Phosphorus532 mg
Zinc3.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D4 mcg
Vitamin C8.6 mg
Vitamin A320 mcg
Vitamin E2.6 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)7.6 mg
Folate311 mcg
Choline602 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 84. The excerpt below is the record exactly as published.
Sponge Cake. — For this will be required four eggs, one cup of sugar, one tablespoonful of lemon juice with a little of the grated rind, and one cup of white flour
Cook this with the app: pantry check, scaling, and the assistant.