Sponge Cake No. 1
From The universal cookery book, 1887
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 76. The excerpt below is the record exactly as published.
ponge Cake. No. 1. “ One CUP of pulverized sugar, one cup of flour, one- thiid cup of sweet milk, three eggs, one teaspoonful of cream of tartar, one-half teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.