Sponge Cake

Name: Sponge Cake
Ingredients: 12 eggs; 1 1/2 cups of sugar; 1 1/2 cups flour; 1 level teaspoonful cream tartar

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

2720Calories

96 gProtein

453 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories2720 kcal

Protein96 g

Carbohydrates453 g

Fiber0 g

Sugars303 g

Total Fat61 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2232 mg

Sodium861 mg

Potassium1895 mg

Calcium375 mg

Iron21 mg

Magnesium123 mg

Phosphorus1391 mg

Zinc9.1 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A960 mcg

Vitamin E6.3 mg

Vitamin K1.8 mcg

Vitamin B61.1 mg

Vitamin B125.3 mcg

Thiamin (B1)2 mg

Riboflavin (B2)3.6 mg

Niacin (B3)13 mg

Folate583 mcg

Choline1764 mg

Caffeine0 mg

Water476 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 27. The excerpt below is the record exactly as published.

SPONGE CAKE. 12 eggs. 1J cups of sugar. 1$ cups flour. 1 level teaspoonful cream tartar

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