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Sponge Cake
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
895Calories
15 gProtein
208 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories895 kcal
Protein15 g
Carbohydrates208 g
Fiber1 g
Sugars101 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5223 mg
Potassium203 mg
Calcium200 mg
Iron11 mg
Magnesium39 mg
Phosphorus195 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.5 mg
Folate218 mcg
Choline2.2 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 20. The excerpt below is the record exactly as published.
Sponge Cake 4 eggs 1 teaspoonful baking powder 1 cupful sugar % cupful boiling water 2 cupfuls flour speck of salt grated rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.