vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake No. 2
From The Institute cook book, 1913
Serves 8
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
205Calories
6 gProtein
38 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein5.8 g
Carbohydrates38 g
Fiber0 g
Sugars26 g
Total Fat3.4 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol120 mg
Sodium47 mg
Potassium67 mg
Calcium21 mg
Iron1.5 mg
Magnesium8.2 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate41 mcg
Choline93 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 8 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. 2 5 eggs Juice and grated rind of 1/2 lemon 1 cup sugar Pinch of salt 1 cup flour
Cook this with the app: pantry check, scaling, and the assistant.