vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Sponge cakes made with soda and cream of tartar require less beating than those without.
Presented as published in 1884. 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
708Calories
16 gProtein
145 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein16 g
Carbohydrates145 g
Fiber0 g
Sugars96 g
Total Fat8.4 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium112 mg
Potassium200 mg
Calcium59 mg
Iron4.9 mg
Magnesium28 mg
Phosphorus217 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C3 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.3 mg
Folate137 mcg
Choline221 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 218. The excerpt below is the record exactly as published.
yolks and whites should be beaten separatel}^ Break each egg on the edge of the cup, just enough to crack the middle of the shell, so the white will flow out, but not hard enough to break into the j^olks. Then hold the egg over the cup, with the cracked side up, and break it apart. Let the 372 The Boston Cook Book. white run into the cup, and keep the yolk in the half shell until all the white is drained off. Be careful not to break the yolk, as the smallest portion of it in the whites will prevent them from frothing. Beat the j^olks in a bowl, and the whites in a platter if you use a fork or whisk, or in a bowl if you use a Dover beater. Never stop beating the whites until the}^ are stiff and dry, as it is impossible to have them light if they become liquid again. Measure all the ingredients, and have the fire and all utensils readj^ before 3^ou begin to mix. Observe the fol- lowing order in putting materials together. Sponge Cake Mixtures, — Beat the 3'olks until light or lemon-colored and thick. Add the sugar graduallj^, and beat again. Add the lemon juice or flavoring, and water, if that is to be used. Beat the whites until stiff and dry, and cut or fold them in lightl}', then sift in the flour
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