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SPONGE CAKE

Name: SPONGE CAKE
Yield: 4 servings
Ingredients: 8 eggs; 1 pound sugar; % pound of flour; the grated rind of 1 lemon; the juice of % a lemon

From San Rafael cook book, 1906, 1906

Serves 4

Presented as published in 1906. 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

802Calories

19 gProtein

162 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories802 kcal

Protein19 g

Carbohydrates162 g

Fiber2.7 g

Sugars115 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium146 mg

Potassium270 mg

Calcium102 mg

Iron5.2 mg

Magnesium32 mg

Phosphorus263 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C37 mg

Vitamin A161 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4 mg

Folate143 mcg

Choline297 mg

Caffeine0 mg

Water114 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 70. The excerpt below is the record exactly as published.

SPONGE CAKE— Mrs. Thos. Menzles. 8 eggs, 1 pound sugar, % pound of flour, the grated rind of 1 lemon,, the juice of % a lemon

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