vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Cake for Children
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Presented as published in 1884. 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
202Calories
4 gProtein
44 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein3.6 g
Carbohydrates44 g
Fiber0 g
Sugars25 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium153 mg
Calcium11 mg
Iron0.5 mg
Magnesium6.9 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 221. The excerpt below is the record exactly as published.
Sponge Cake for Children, {Miss M, L, Clarke,^ — Mix in a bowl one cup and a half of pastry flour,, one teaspoonful of cream of tartar and half a teaspoonful of soda,, sifted with the flour, one cup of sugar,, and one tea- spoonful of extract of lemon or orange ; two eggs,, broken in a cu
Cook this with the app: pantry check, scaling, and the assistant.