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Sponge Cake, No. 2
From The Twin-city housewife, 1920
Serves 3
Recipe by Mrs. Henry Roan.
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
726Calories
11 gProtein
170 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories726 kcal
Protein11 g
Carbohydrates170 g
Fiber0 g
Sugars89 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium163 mg
Potassium144 mg
Calcium110 mg
Iron6.1 mg
Magnesium29 mg
Phosphorus145 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate167 mcg
Choline0 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 3 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. 2 Three eggs beaten together until very light. To this add one and a third cups sugar, beat for twenty minutes and then add one cup cold water, two and a half cups flour, and one teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.