Sponge Cake
From Ransom's family receipt book, 1885, 1885
Presented as published in 1885. 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
2952Calories
84 gProtein
550 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories2952 kcal
Protein84 g
Carbohydrates550 g
Fiber0 g
Sugars403 g
Total Fat52 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium718 mg
Potassium954 mg
Calcium320 mg
Iron20 mg
Magnesium111 mg
Phosphorus1193 mg
Zinc7.8 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)2 mg
Riboflavin (B2)3.1 mg
Niacin (B3)13 mg
Folate536 mcg
Choline1470 mg
Caffeine0 mg
Water400 g
As published
This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 15. The excerpt below is the record exactly as published.
SPONRE CAKE.— Ten eggs, one pint of sugar, three-fourths pint of flour
Cook this with the app: pantry check, scaling, and the assistant.