Sponge Cake

Name: Sponge Cake
Ingredients: Ten eggs; three cups flour; three of sugar; juice and rind of one lemon; half a tea-cupful cold water; A teaspoonful of baking-powder; dissolved in half a cup of cold water

From Six little cooks, 1910

Presented as published in 1910. 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

4446Calories

105 gProtein

906 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories4446 kcal

Protein105 g

Carbohydrates906 g

Fiber2.8 g

Sugars606 g

Total Fat55 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1860 mg

Sodium1201 mg

Potassium1353 mg

Calcium648 mg

Iron31 mg

Magnesium173 mg

Phosphorus1509 mg

Zinc9.3 mg

Copper1 mg

Manganese3 mg

Vitamin D10 mcg

Vitamin C53 mg

Vitamin A801 mcg

Vitamin E5.4 mg

Vitamin K1.5 mcg

Vitamin B61.2 mg

Vitamin B124.5 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)4 mg

Niacin (B3)26 mg

Folate848 mcg

Choline1475 mg

Caffeine0 mg

Water625 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 7. The excerpt below is the record exactly as published.

SPONGE CAKE. Ten eggs, three cups flour, three of sugar, juice and rind of one lemon, half a tea-cupful cold water. Beat the eggs separately, then add sugar and lemon to the yolks, then the whites, and lastly, sift in the flour. A tea- spoonful of baking-powder, dissolved in half a cup of cold water

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