Sponge Cake
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
2466Calories
27 gProtein
594 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2466 kcal
Protein27 g
Carbohydrates594 g
Fiber0 g
Sugars401 g
Total Fat5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium349 mg
Calcium53 mg
Iron14 mg
Magnesium69 mg
Phosphorus271 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 18. The excerpt below is the record exactly as published.
SPONGE CAKE. Into six well-beaten eggs put three tablespoonfuls cold water, grated rind of one lemon and one pint sugar, lastly stir in one pint flour
Cook this with the app: pantry check, scaling, and the assistant.