vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Sponge Cake and Nut Sandwiches
From Cookery for every household, 1914
Serves 4
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
137Calories
1 gProtein
6 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein1.3 g
Carbohydrates5.6 g
Fiber0.3 g
Sugars2.4 g
Total Fat12 g
Saturated Fat6.3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol33 mg
Sodium35 mg
Potassium49 mg
Calcium25 mg
Iron0.2 mg
Magnesium8.3 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.6 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.4 mcg
Choline3.5 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 842. The excerpt below is the record exactly as published.
Sponge Cake and Nut Sandwiches Sponge cake. 1 table-sp. chopped nuts. \ gill double cream. A few drops of vanilla. Sugar
Cook this with the app: pantry check, scaling, and the assistant.