Sponge Cake
From The Elm City cook book, 1896
Presented as published in 1896. 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
3918Calories
109 gProtein
750 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories3918 kcal
Protein109 g
Carbohydrates750 g
Fiber5.6 g
Sugars516 g
Total Fat63 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat12 g
Omega-30.2 g
Cholesterol2232 mg
Sodium867 mg
Potassium1500 mg
Calcium447 mg
Iron28 mg
Magnesium165 mg
Phosphorus1526 mg
Zinc10 mg
Copper1 mg
Manganese2.4 mg
Vitamin D12 mcg
Vitamin C106 mg
Vitamin A962 mcg
Vitamin E6.6 mg
Vitamin K1.8 mcg
Vitamin B61.4 mg
Vitamin B125.3 mcg
Thiamin (B1)3 mg
Riboflavin (B2)4 mg
Niacin (B3)20 mg
Folate758 mcg
Choline1774 mg
Caffeine0 mg
Water663 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 8. The excerpt below is the record exactly as published.
SPONGE CAKE. Twelve eggs, eighteen ounces fine granulated sugar, ten ounces flour, grated rind and juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.