Sponge Cake
From The Fredericksburg home kitchen cook book, 1921
MRS. ALFRED LEHNE.
Presented as published in 1921. 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
1236Calories
14 gProtein
298 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1236 kcal
Protein14 g
Carbohydrates298 g
Fiber0 g
Sugars201 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium476 mg
Potassium176 mg
Calcium288 mg
Iron7.6 mg
Magnesium36 mg
Phosphorus233 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 41. The excerpt below is the record exactly as published.
Sponge Cake. 3 eggs; 1 cup sugar; 3 tablespoons water; 1 cup flour; 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.