vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Do not butter the baking pan.
Presented as published in 1892. 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
749Calories
25 gProtein
130 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein25 g
Carbohydrates130 g
Fiber0 g
Sugars85 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium286 mg
Calcium97 mg
Iron5.9 mg
Magnesium34 mg
Phosphorus358 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.9 mg
Folate161 mcg
Choline441 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1887. The excerpt below is the record exactly as published.
Sponge Cake (another way). — Boil three quarters of a pound of the finest loaf sugar pounded in a quarter of a pint of water SPO ( 919 ) SPO containiHg a large spoonful of orange-flower ■water. Have ready the yolks of seven eggs and the whites of five beaten separately and then mixed, whisk them well, and as you do so pour into them the hot syrup. Continue whisking the mLxture for an hour longer, then strew in half a jjound of well-dried flour
Cook this with the app: pantry check, scaling, and the assistant.