vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge-Cake Roll
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. 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
506Calories
28 gProtein
54 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein28 g
Carbohydrates54 g
Fiber0 g
Sugars31 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium287 mg
Potassium1116 mg
Calcium117 mg
Iron5.1 mg
Magnesium31 mg
Phosphorus423 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.8 mg
Folate134 mcg
Choline588 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 86. The excerpt below is the record exactly as published.
Sponge-cakk Roll. Four eggs beaten separately, one teacupful of white sugar, one teacupful of flour, one teaspoonful of cream of tartar mixed with the flour when it is sifted, half a tea- spoonful of sod
Cook this with the app: pantry check, scaling, and the assistant.