vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free

Sponge Cake, No. 2

Name: Sponge Cake, No. 2
Yield: 8 servings
Ingredients: Three eggs; One and a-half cupful of sugar; One and a-half cupful of flour; One and a-half tea-spoonfuls of baking-powder; Two tea-spoonfuls of lemon or vanilla extract; One-half cupful of boiling water

From The Pattern cook-book, 1890

Serves 8

Presented as published in 1890. 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

317Calories

3 gProtein

63 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories317 kcal

Protein2.8 g

Carbohydrates63 g

Fiber0.2 g

Sugars41 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium534 mg

Potassium75 mg

Calcium293 mg

Iron2.9 mg

Magnesium12 mg

Phosphorus132 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate42 mcg

Choline0.4 mg

Caffeine0 mg

Water28 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 228. The excerpt below is the record exactly as published.

SPONGE CAKE, NO. 2. Three eggs. One and a-half cupful of sugar. One and a-half cupful of flour. One and a-half tea-spoonful of baking-powder. Two tea-spoonfuls of lemon or vani]Ia extract. One-half cupful of boiling water

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