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Sponge Cake for Cream Pies
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
When baked in a loaf, it is called Berwick Sponge Cake.
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
777Calories
15 gProtein
168 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories777 kcal
Protein15 g
Carbohydrates168 g
Fiber0 g
Sugars101 g
Total Fat6.2 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium12 mg
Potassium410 mg
Calcium39 mg
Iron1.3 mg
Magnesium20 mg
Phosphorus152 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline139 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 3 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 220. The excerpt below is the record exactly as published.
Sponge Cake for Cream Pies, or Berwick Sponge Cake. 3 eggs, yolks. ly^ cup sugar. % cup water. 1 teaspoonful lemon extract. 2 cups pastry flour. 1 teaspoonful cream of tartar. 3^ teaspoonful soda. Whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.