vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Royal Victoria cook book, 1900
Serves 10
Presented as published in 1900. 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
789Calories
23 gProtein
163 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories789 kcal
Protein23 g
Carbohydrates163 g
Fiber0 g
Sugars23 g
Total Fat5.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium89 mg
Potassium283 mg
Calcium78 mg
Iron11 mg
Magnesium53 mg
Phosphorus255 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate302 mcg
Choline74 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 51. The excerpt below is the record exactly as published.
SPONGE CAKE.—Five eggs, 4 pound flour, ? pound sugar, 4 cup water, 1 teaspoon baking powder, 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.