Sponge Cake
From The Memorial Hall cook book, 1919
Mrs. P. J. Donnelly
Presented as published in 1919. 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
1606Calories
46 gProtein
304 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1606 kcal
Protein46 g
Carbohydrates304 g
Fiber1.4 g
Sugars203 g
Total Fat26 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium596 mg
Potassium589 mg
Calcium309 mg
Iron12 mg
Magnesium69 mg
Phosphorus687 mg
Zinc4.2 mg
Copper0.4 mg
Manganese1 mg
Vitamin D5 mcg
Vitamin C27 mg
Vitamin A401 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)8.7 mg
Folate324 mcg
Choline738 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 59. The excerpt below is the record exactly as published.
Sponge Cake Five eggs, 1 glass sugar, 1 glass sifted flour, % tspn. Rumford baking powder, juice of % lemon
Cook this with the app: pantry check, scaling, and the assistant.