SPONGE-CAKE

Name: SPONGE-CAKE
Ingredients: 5 eggs; half a pound of sugar; a third of a pound of flour

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

1779Calories

48 gProtein

343 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1779 kcal

Protein48 g

Carbohydrates343 g

Fiber0 g

Sugars227 g

Total Fat27 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium360 mg

Potassium553 mg

Calcium171 mg

Iron13 mg

Magnesium71 mg

Phosphorus657 mg

Zinc4.3 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)10 mg

Folate357 mcg

Choline735 mg

Caffeine0 mg

Water205 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 24. The excerpt below is the record exactly as published.

SPONGE-CAKE Beat the whites of 5 eggs to a stiff froth ; beat the yolks well, and mix them with the whites ; stir in half a pound of sugar and a third of a pound of flour

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