vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Cake No. 4
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
746Calories
24 gProtein
119 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein24 g
Carbohydrates119 g
Fiber0 g
Sugars85 g
Total Fat21 g
Saturated Fat8.1 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol572 mg
Sodium215 mg
Potassium268 mg
Calcium95 mg
Iron5.1 mg
Magnesium30 mg
Phosphorus345 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A286 mcg
Vitamin E1.7 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3 mg
Folate139 mcg
Choline442 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 110. The excerpt below is the record exactly as published.
half their weight in flour; beat the eggs separately very light, stir the yolks and sugar together, and the whites alternately with the flour, which must be sifted ; use half sifted and half powdered sugar, and add one more yolk of egg than you weighed, leaving out the white, the grated peel of one lemon ; bake in brick-shaped tins, and ce whilst warm. * Scrauton Sponge-cake. Three-quarters of a pound of sugar, seven eggs, half a pound and an ounce of flour. Put the. sugar over the fire with six tablespoons of hot water, boil it three minutes, beat the eggs separately, pour the sugar boiling hot very gradually over the yolks, stirring all the time \ then add the whites also veiy slowly^ beating aU the time, then the flour gradually. When all is in, Deat a few minutes, pour into brick-shaped tins, and bake in a quick oven. Spongecake Ho. 8. Six eggs, two teacups of sugar, aud two of flour sifled lightly into the cup, the juice and rind of a lemon. Beat the eggs sepa- rately very light, beat the yolks of the eggs with the sugar, add ihe lemon, then the flour and whites of the eggs alternately ; beat well together and bake. CAKE. 229 * Spongecake, Ifo. 4. Beat six eggs yery light separately, take their weight in sngai and half their weight in flour ; beat together the yolks and sugar, then add the whites and flour alternately, and just before put- ting in the pan, stir in a tablespoonful of melted butter
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