Sponge Cake Cream Pie
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Should be eaten the same day.
Presented as published in 1895. 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
1450Calories
33 gProtein
300 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1450 kcal
Protein33 g
Carbohydrates300 g
Fiber0 g
Sugars201 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium688 mg
Potassium382 mg
Calcium371 mg
Iron10 mg
Magnesium53 mg
Phosphorus530 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.6 mg
Folate271 mcg
Choline441 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 55. The excerpt below is the record exactly as published.
Sponge Cake Cream Pie. One teacup of sugar, one teacup of flour with one teaspoon baking powder, three eggs
Cook this with the app: pantry check, scaling, and the assistant.