vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake, No. 2
From Miss Parloa's new cook book and marketing guide, 1880
Serves 5
Presented as published in 1880. 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
735Calories
31 gProtein
111 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein31 g
Carbohydrates111 g
Fiber1.7 g
Sugars72 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium287 mg
Potassium420 mg
Calcium137 mg
Iron6.4 mg
Magnesium41 mg
Phosphorus453 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C32 mg
Vitamin A321 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.2 mg
Folate171 mcg
Choline591 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 162. The excerpt below is the record exactly as published.
ted rind of one lemon. Beat the yolks and sugar together until very light. Add the lemon. Beat the whites to a stiff froth. Stir the flour and this froth alternately into the beaten yolks and sugar. Have the bat- ter about three inches deep in the pan. Sprinkle with sugar, and bake three-quarters of an hour in a moderate oven. If the batter is not so deep in the pan it will not take so long to bake. Sponge Cake, No. 2. The yolks of a dozen eggs and whites of eight, one and three-fourths cupfuls of sugar, the same quantity of flour, the 326 MISS PARLOA'S JSTEW COOK BOOK. rind of one lemon and juice of two
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