Sponge Cake
From Popular cook book, 1899
Presented as published in 1899. 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
1954Calories
57 gProtein
369 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1954 kcal
Protein57 g
Carbohydrates369 g
Fiber2.8 g
Sugars230 g
Total Fat32 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium434 mg
Potassium788 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 Popular cook book (1899) by Seeman Printery, page 23. The excerpt below is the record exactly as published.
SPONGE CAKE. Six eggs to one-half pound sugar, six ounces flour, juice and rind one lemon
Cook this with the app: pantry check, scaling, and the assistant.