Sponge Cake

Name: Sponge Cake
Ingredients: 10 ozs. castor sugar; | 1 rind of lemon; 6 large eggs; 6 ozs. flour

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

2172Calories

57 gProtein

425 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories2172 kcal

Protein57 g

Carbohydrates425 g

Fiber2.8 g

Sugars287 g

Total Fat32 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium434 mg

Potassium789 mg

Calcium229 mg

Iron16 mg

Magnesium90 mg

Phosphorus794 mg

Zinc5.2 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D6 mcg

Vitamin C53 mg

Vitamin A481 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)2.1 mg

Niacin (B3)12 mg

Folate424 mcg

Choline887 mg

Caffeine0 mg

Water334 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 68. The excerpt below is the record exactly as published.

6 large eggs 6 ozs. flour No. 462. SPONGE CAKE. INGREDIENTS. 10 ozs. castor sugar | 1 rind of lemon

Cook this with the app: pantry check, scaling, and the assistant.