vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Kirmess cook book, 1907
Serves 10
This is nice with sherbet and will keep a week.
Presented as published in 1907. 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
303Calories
7 gProtein
62 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein6.8 g
Carbohydrates62 g
Fiber0.2 g
Sugars40 g
Total Fat3.4 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium84 mg
Potassium81 mg
Calcium33 mg
Iron3.1 mg
Magnesium11 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate59 mcg
Choline89 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 182. The excerpt below is the record exactly as published.
SPONGE CAKE. Mrs, Calvin Stimets. Six eggs, two scant cups sugar, two cups prepared flour, sifted thrcQ times, little lemon juice and grated peel. Put sugar into saucepan with three-quarters of a cup of boiling water, boil until it is like & syrup. Beat yolks of eggs very light, add hot syrup, then flour, lastly lemon juice, a pinch of baking powder size of pea
Cook this with the app: pantry check, scaling, and the assistant.