Sponge Cake, II

Name: Sponge Cake, II
Ingredients: Six eggs; the weight of five unbroken eggs in pulverized sugar; the weight of three eggs in flour-twice sifted; the juice of half a large lemon

From Cooks in clover, 1889

Presented as published in 1889. 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

440Calories

38 gProtein

6 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories440 kcal

Protein38 g

Carbohydrates5.6 g

Fiber0.2 g

Sugars2.4 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium427 mg

Potassium466 mg

Calcium171 mg

Iron5.3 mg

Magnesium39 mg

Phosphorus598 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C19 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.3 mg

Folate151 mcg

Choline885 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from Cooks in clover (1889), page 42. The excerpt below is the record exactly as published.

Sponge Cake, II. — Six eggs, the w^eight of five unbroken eggs in pulverized sugar, the weight of three eggs in flour-twice sifted, the juice of half a large lemon

Cook this with the app: pantry check, scaling, and the assistant.