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Sponge Cake No. 8
From The economical cook book, 1905
Serves 10
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
294Calories
7 gProtein
61 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein6.7 g
Carbohydrates61 g
Fiber1.1 g
Sugars41 g
Total Fat3.4 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium44 mg
Potassium92 mg
Calcium35 mg
Iron2 mg
Magnesium12 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C13 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate56 mcg
Choline89 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 10 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.
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
Cook this with the app: pantry check, scaling, and the assistant.