Sponge Cake (No. 1)

Name: Sponge Cake (No. 1)
Ingredients: 8 eggs; 1 pint granulated sugar; 1 pint sifted flour; grated rind and juice of one lemon; 2 tablespoons water

From The Raleigh cook book, 1907

Presented as published in 1907. 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

3067Calories

79 gProtein

607 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories3067 kcal

Protein79 g

Carbohydrates607 g

Fiber2.8 g

Sugars405 g

Total Fat43 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.7 g

Omega-30.1 g

Cholesterol1488 mg

Sodium580 mg

Potassium1039 mg

Calcium303 mg

Iron22 mg

Magnesium124 mg

Phosphorus1079 mg

Zinc7.1 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D8 mcg

Vitamin C53 mg

Vitamin A641 mcg

Vitamin E4.4 mg

Vitamin K1.2 mcg

Vitamin B60.9 mg

Vitamin B123.6 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)3 mg

Niacin (B3)17 mg

Folate600 mcg

Choline1181 mg

Caffeine0 mg

Water448 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 31. The excerpt below is the record exactly as published.

Sponge Cake (No. 1).—8 eggs; 1 pint granulated sugar; 1 pint sifted flour; grated rind and juice of one lemon; 2 tablespoons water

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