Sponge Cake
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
3320Calories
89 gProtein
640 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories3320 kcal
Protein89 g
Carbohydrates640 g
Fiber2.8 g
Sugars457 g
Total Fat53 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium721 mg
Potassium1146 mg
Calcium354 mg
Iron22 mg
Magnesium130 mg
Phosphorus1251 mg
Zinc8.2 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D10 mcg
Vitamin C53 mg
Vitamin A801 mcg
Vitamin E5.4 mg
Vitamin K1.5 mcg
Vitamin B61.1 mg
Vitamin B124.5 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)3.3 mg
Niacin (B3)16 mg
Folate609 mcg
Choline1475 mg
Caffeine0 mg
Water492 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 38. The excerpt below is the record exactly as published.
the eggs well-beaten, and one-half teaspoonful baking powder. Bake one hour and fifteen minutes. QSt(£sQAy~^& u^^z^>^e-^ AND BOW TO COOK TEEM. 199 SPONGE CAKE. BY MBS. ISABELLA BEECHEB HOOKEB. (The noted Advocate of Women's Rights.) ^H&^E pound sugar, one-half pound flour, ten ||pM eggs, one lemon, salt
Cook this with the app: pantry check, scaling, and the assistant.