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Sponge Cake
From Harper's cook book encyclopædia, 1902
Serves 1
This can be baked in one large sheet or in small cakes.
Presented as published in 1902. 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
652Calories
9 gProtein
158 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein9.3 g
Carbohydrates158 g
Fiber2.8 g
Sugars92 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium475 mg
Potassium243 mg
Calcium302 mg
Iron5.3 mg
Magnesium29 mg
Phosphorus194 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate131 mcg
Choline5.1 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 76. The excerpt below is the record exactly as published.
Sponge Cake. — Three coffee-cup- fuls of flour, the same quantity of white sugar, nine eggs, and one lemon. Beat the yolks and sugar lightly to- gether, add the juice of the lemon and a small portion of the finely grated rind. After it is well stirred, add one teaspoonful of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.