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Sponge Cake

Name: Sponge Cake
Yield: 2 servings
Ingredients: Three eggs; one and a half cups powdered sugar; two of sifted flour; two tea-spoons cream tartar; half cup cold water; tea-spoon soda; grated rind and half the juice of one lemon

From Buckeye cookery, 1892

Serves 2

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

973Calories

23 gProtein

202 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories973 kcal

Protein23 g

Carbohydrates202 g

Fiber0.7 g

Sugars98 g

Total Fat9.1 g

Saturated Fat2.4 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol279 mg

Sodium116 mg

Potassium1116 mg

Calcium75 mg

Iron8.8 mg

Magnesium45 mg

Phosphorus288 mg

Zinc1.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D1.5 mcg

Vitamin C13 mg

Vitamin A120 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.5 mg

Folate239 mcg

Choline222 mg

Caffeine0 mg

Water151 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 41. The excerpt below is the record exactly as published.

SPONGE CAKE. Three eggs, one and a half cups powdered sugar, two of sifted flour, two tea-spoons cream tartar, half cup cold water, tea-spoon soda, grated rind and half the juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.