vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Sponge Cake Tarts
From Soyer's standard cookery, 1912
Serves 1
Eaten cold for dessert or at afternoon tea.
Presented as published in 1912. 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
391Calories
8 gProtein
42 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories391 kcal
Protein7.8 g
Carbohydrates42 g
Fiber4.1 g
Sugars25 g
Total Fat23 g
Saturated Fat5.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol29 mg
Sodium128 mg
Potassium282 mg
Calcium113 mg
Iron1.5 mg
Magnesium82 mg
Phosphorus210 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C2.2 mg
Vitamin A48 mcg
Vitamin E7.6 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate25 mcg
Choline31 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 243. The excerpt below is the record exactly as published.
Sponge Cake Tarts. Take some sponge cakes, scoop out the centers, and roll them first in jam and then in chopped almonds or other nuts. In the hollow of each place a layer of whipped cream sweet- ened with sifted sugar, and on this lay half a stewed peach
Cook this with the app: pantry check, scaling, and the assistant.