vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake Roll
From Kentucky receipt book, 1903
Serves 10
Roll quickly and wrap in a cloth wrung out of tepid water.
Presented as published in 1903. 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
299Calories
7 gProtein
61 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein7.2 g
Carbohydrates61 g
Fiber0 g
Sugars41 g
Total Fat3.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol130 mg
Sodium98 mg
Potassium94 mg
Calcium51 mg
Iron2.1 mg
Magnesium12 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C3.9 mg
Vitamin A56 mcg
Vitamin E0.4 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)1.7 mg
Folate59 mcg
Choline103 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 150. The excerpt below is the record exactly as published.
Sponge Cake Boll. One pint of eranulated sugar, 1 pint flour, 7 eggs, juice of 1 lemon, 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.