vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake No. 1
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
996Calories
24 gProtein
195 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories996 kcal
Protein24 g
Carbohydrates195 g
Fiber0 g
Sugars156 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium278 mg
Calcium95 mg
Iron5.5 mg
Magnesium32 mg
Phosphorus351 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.5 mg
Folate150 mcg
Choline441 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 112. The excerpt below is the record exactly as published.
SPONGE CAKE No. 1 6 large eggs 1/2 lemon 11 ounces granidated sugar Pinch of baking powder 3% otmces sifted flour Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.