vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
854Calories
33 gProtein
135 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories854 kcal
Protein33 g
Carbohydrates135 g
Fiber0 g
Sugars76 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium380 mg
Calcium127 mg
Iron7.8 mg
Magnesium44 mg
Phosphorus478 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)5.2 mg
Folate215 mcg
Choline588 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 58. The excerpt below is the record exactly as published.
Sponge cake. One-half pound of sugar, six yolks of egg and six whole eggs, one-half pound of flour, and flavoring
Cook this with the app: pantry check, scaling, and the assistant.