vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Consult me, 1902
Serves 3
Presented as published in 1902. 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
810Calories
27 gProtein
139 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein27 g
Carbohydrates139 g
Fiber0 g
Sugars95 g
Total Fat17 g
Saturated Fat5.2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol620 mg
Sodium239 mg
Potassium309 mg
Calcium105 mg
Iron6.2 mg
Magnesium35 mg
Phosphorus391 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A267 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)3.9 mg
Folate169 mcg
Choline490 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 472. The excerpt below is the record exactly as published.
SPONGE CAKE.— Weigh 10 eggs, and their weight in very fine sugar, and that of 6 in flour
Cook this with the app: pantry check, scaling, and the assistant.