Sponge Cake
From The art of cooking, 1880
Presented as published in 1880. 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
747Calories
64 gProtein
14 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories747 kcal
Protein64 g
Carbohydrates14 g
Fiber2.8 g
Sugars4.7 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium712 mg
Potassium844 mg
Calcium307 mg
Iron9.4 mg
Magnesium69 mg
Phosphorus1007 mg
Zinc6.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D10 mcg
Vitamin C59 mg
Vitamin A801 mcg
Vitamin E5.4 mg
Vitamin K1.5 mcg
Vitamin B60.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.3 mg
Niacin (B3)0.5 mg
Folate249 mcg
Choline1476 mg
Caffeine0 mg
Water484 g
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 89. The excerpt below is the record exactly as published.
Sponge Cake. — Three teacupfuls of sugar, three teacupfuls of flour, ten eggs, rind of one lemon, one table- spoonful of lemon- jui
Cook this with the app: pantry check, scaling, and the assistant.