vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Henderson cook book, 1914
Serves 10
Recipe by Mrs. W. B. Shaw.
Presented as published in 1914. 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
290Calories
7 gProtein
60 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein6.5 g
Carbohydrates60 g
Fiber0 g
Sugars40 g
Total Fat3.4 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium114 mg
Potassium76 mg
Calcium88 mg
Iron2.1 mg
Magnesium11 mg
Phosphorus174 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)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate54 mcg
Choline88 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 51. The excerpt below is the record exactly as published.
SPONGE CAKE. Six eggs, beaten separately, 1 pint flour, 1 pound sugar, y2 ass of cold water. Pour water over sug£ until suffar is dissolved. — Mrs. Alex. Cheek. glass of cold water. Pour water over sugar and set on fire CAKES 115 SPONGE CAKE. Six eggs, 2 cups sugar, 2 cups flour with 2 teaspoons Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.