vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
797Calories
18 gProtein
165 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories797 kcal
Protein18 g
Carbohydrates165 g
Fiber0.7 g
Sugars101 g
Total Fat8.8 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium361 mg
Potassium218 mg
Calcium159 mg
Iron9.4 mg
Magnesium32 mg
Phosphorus257 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.8 mg
Folate164 mcg
Choline222 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 102. The excerpt below is the record exactly as published.
SPONGE CAKE. Six eggs, two cups of fine granulated sugar, two and one-quarter cups of flour sifted three times, one cup of boiling water, one level teaspoonful of baking powder; flavor to taste
Cook this with the app: pantry check, scaling, and the assistant.