Sponge Cake (No. 2)
From Domestic cookery, 1886
Presented as published in 1886. 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
900Calories
30 gProtein
168 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories900 kcal
Protein30 g
Carbohydrates168 g
Fiber11 g
Sugars90 g
Total Fat16 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium222 mg
Potassium484 mg
Calcium235 mg
Iron8.2 mg
Magnesium56 mg
Phosphorus401 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D3 mcg
Vitamin C129 mg
Vitamin A243 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.2 mg
Folate220 mcg
Choline450 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 58. The excerpt below is the record exactly as published.
SPONGE CAKE (No. 2). 3 eggs 1 3 oz. flour 3 oz. castor sugar [ The rind of J a lemon, grat
Cook this with the app: pantry check, scaling, and the assistant.