vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Sponge Cake, No. 1

Name: Sponge Cake, No. 1
Yield: 10 servings
Ingredients: Two cups sugar; three of flour; one of boiling water; five eggs; one teaspoon baking powder; one teaspoon cream tartar; one-half teaspoon each of lemon; and vanilla

From The Twin-city housewife, 1920

Serves 10

Recipe by Mrs. S. H. Hodgin.

Presented as published in 1920. 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

313Calories

4 gProtein

73 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories313 kcal

Protein4.5 g

Carbohydrates73 g

Fiber0.3 g

Sugars40 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium102 mg

Potassium140 mg

Calcium49 mg

Iron3.8 mg

Magnesium12 mg

Phosphorus54 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate67 mcg

Choline0.6 mg

Caffeine0 mg

Water23 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 64. The excerpt below is the record exactly as published.

Sponge Cake, No. 1 Two cups sugar, three of flour, one of boiling water, five eggs, one teaspoon baking powder, one teaspoon cream tartar, one-half teaspoon each of lemon and vanilla

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