vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Royal Victoria cook book, 1900
Serves 8
Mrs. STEVENSON
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
162Calories
4 gProtein
31 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein4 g
Carbohydrates31 g
Fiber0 g
Sugars25 g
Total Fat2.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium95 mg
Potassium46 mg
Calcium48 mg
Iron1 mg
Magnesium5.3 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline74 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 55. The excerpt below is the record exactly as published.
SPONGE CAKE.—Four eggs, 1 cup sugar, | cup flour, 1 teaspoon baking powder, flavoring to taste
Cook this with the app: pantry check, scaling, and the assistant.