vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Times cook book, no. 2, 1905
Serves 3
Bake for 35 to 50 minutes in a moderate oven.
Presented as published in 1905. 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
771Calories
16 gProtein
167 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein16 g
Carbohydrates167 g
Fiber0.5 g
Sugars101 g
Total Fat6.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium389 mg
Potassium209 mg
Calcium224 mg
Iron6 mg
Magnesium31 mg
Phosphorus257 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C8.8 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate159 mcg
Choline148 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 76. The excerpt below is the record exactly as published.
SPONGE CAKE. Mrs. Linda How- ard, 265 Henrietta Court, Pasadena, Cal. — Beat the yolks and whites of two eggss separately, and mix nearly all of one cup of sugar with the whites, the rest with the yolks. Add one cup of flour, one generous teaspoon baking powder and one-quarter teaspoon sale. After mixing all these well together, add one-half cup boiling water. 46 COOKING AND OTHER RECIPES. NO. 26.— SPONGE CAKE. Mrs. William H. Harmon, 158 North Daly street, Los Angeles.— Take one and one-half cups sugar, three eggs, half cup water, two cups flour, two teaspoons baking powder, juice of half lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.