Sponge Cake (Ritchie)

Name: Sponge Cake (Ritchie)
Ingredients: Four eggs with whites and yolks beaten separately; One cup sugar; Two-thirds of a cup of boiling water; Two cups of flour; One teaspoonful of baking powder

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

2098Calories

55 gProtein

422 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories2098 kcal

Protein55 g

Carbohydrates422 g

Fiber1.8 g

Sugars202 g

Total Fat24 g

Saturated Fat6.4 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol744 mg

Sodium1121 mg

Potassium665 mg

Calcium524 mg

Iron29 mg

Magnesium102 mg

Phosphorus786 mg

Zinc4.5 mg

Copper0.5 mg

Manganese2 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)20 mg

Folate538 mcg

Choline592 mg

Caffeine0 mg

Water306 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 27. The excerpt below is the record exactly as published.

ur eggs with whites and yolks beaten separ- ately. One cup sugar. Two-thirds of a cup of boiling water. Two cups of flour. One teaspoonful of baking powder

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