Sponge Cake

Name: Sponge Cake
Ingredients: 1 cup of sugar; 3 teaspoons cold water; 2 teaspoons baking powder; 4 eggs; 1 cup flour; 1 teaspoon lemon juice; One-fourth teaspoon salt

From The Federation cook book, 1910

Recipe incomplete.

Presented as published in 1910. 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

1239Calories

14 gProtein

300 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1239 kcal

Protein14 g

Carbohydrates300 g

Fiber0 g

Sugars201 g

Total Fat2.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1529 mg

Potassium182 mg

Calcium549 mg

Iron8.1 mg

Magnesium37 mg

Phosphorus330 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate202 mcg

Choline0.3 mg

Caffeine0 mg

Water32 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 24. The excerpt below is the record exactly as published.

Sponge Cake 1 cup of sugar 3 teaspoons cold water 2 teaspoons baking powder 4 eggs 1 cup flour 1 teaspoon lemon juice One-fourth teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.