vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
798Calories
21 gProtein
153 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories798 kcal
Protein21 g
Carbohydrates153 g
Fiber0 g
Sugars104 g
Total Fat13 g
Saturated Fat4.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol379 mg
Sodium812 mg
Potassium319 mg
Calcium340 mg
Iron5.7 mg
Magnesium37 mg
Phosphorus400 mg
Zinc2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.6 mcg
Vitamin C0.5 mg
Vitamin A179 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.4 mg
Folate148 mcg
Choline305 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 114. The excerpt below is the record exactly as published.
SPONGE CAKE. 2 egg yolks y% t. lemon juice 1 C. sugar 1 C. flour y2 C. milk IV2 t. baking powder !/4 t. salt 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.