Sponge Cake

Name: Sponge Cake
Ingredients: Fifteen eggs; i>^ pounds of sugar; 1 pound of flour; juice and rind of 1 large lemon; 2 tablespoons of vinegar

From The way to the heart, 1905

Presented as published in 1905. 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

5387Calories

145 gProtein

1043 gCarbs

81 gFat

Full nutrition (34 nutrients)

Calories5387 kcal

Protein145 g

Carbohydrates1043 g

Fiber2.8 g

Sugars684 g

Total Fat81 g

Saturated Fat24 g

Monounsaturated Fat27 g

Polyunsaturated Fat14 g

Omega-30.3 g

Cholesterol2790 mg

Sodium1083 mg

Potassium1804 mg

Calcium541 mg

Iron40 mg

Magnesium221 mg

Phosphorus1992 mg

Zinc13 mg

Copper1.3 mg

Manganese3.7 mg

Vitamin D15 mcg

Vitamin C53 mg

Vitamin A1201 mcg

Vitamin E8 mg

Vitamin K2.3 mcg

Vitamin B61.7 mg

Vitamin B126.7 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)5.5 mg

Niacin (B3)31 mg

Folate1089 mcg

Choline2210 mg

Caffeine0 mg

Water734 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 31. The excerpt below is the record exactly as published.

Sponge Cake. Twelve ^gzs>, their weight in sugar and half their weight in flour, Sauer's lemon extract to season. Mix as directed above, and bake in a large mould. Sponge Cake. Fifteen eggs, i>^ pounds of sugar, i pound of flour, juice and rind of i large lemon, 2 tablespoons of vinegar

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