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Sponge-Cake
From The new Kentucky home cook book, 1884
Serves 3
A simple sponge cake recipe.
Presented as published in 1884. 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
870Calories
10 gProtein
210 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories870 kcal
Protein10 g
Carbohydrates210 g
Fiber0.7 g
Sugars135 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium437 mg
Potassium166 mg
Calcium227 mg
Iron8.7 mg
Magnesium29 mg
Phosphorus165 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.5 mg
Folate155 mcg
Choline3.1 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 138. The excerpt below is the record exactly as published.
SPONGE-CAKE. Beat the yelks of two eggs very light, pour oyer them one cupful of rich cream ; add one tea-cupful of powdered sugar, one and one-half cupful of sifted flour, one heaping tea- The New Kentucky Home Cool Booh. 271 spoonful of baking-powder, and a pinch of salt. Flavor with vanilla. Bake in a quick oven in a flat pan. Mbs. C. Carroll. SPONGE-CAKE. Beat four eggs, two cupfuls of sugar, two cupfuls of flour with two tea-spoonfuls of baking-powder sifted in, then add a little lemon juice and two-thirds cupful of boiling water
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