vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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
778Calories
21 gProtein
156 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein21 g
Carbohydrates156 g
Fiber2.7 g
Sugars87 g
Total Fat10 g
Saturated Fat2.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol326 mg
Sodium128 mg
Potassium291 mg
Calcium100 mg
Iron6.6 mg
Magnesium38 mg
Phosphorus269 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.8 mcg
Vitamin C37 mg
Vitamin A141 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.9 mg
Folate183 mcg
Choline260 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 375. The excerpt below is the record exactly as published.
Sponge Cake. — ( Family Recipe.) — Break seven eggs one by one into a teacup, so as to be sure they are fresh. Remove the germ of each egg, and keep the whites from the yolks. Beat the whites to a froth, then add to them three-quarters of a pound of castor sugar with the rind of a lemon grated into it. Mis it well, beat the yolks of the eggs till they are smooth, squeeze in the juice of half the lemon, and just before you pour the cake into the mould stir in three-quarters of a pound of fine flour
Cook this with the app: pantry check, scaling, and the assistant.