vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Cake (Variation 10)
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
721Calories
25 gProtein
136 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein25 g
Carbohydrates136 g
Fiber0 g
Sugars17 g
Total Fat8.6 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium520 mg
Potassium835 mg
Calcium66 mg
Iron9.8 mg
Magnesium48 mg
Phosphorus295 mg
Zinc2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate273 mcg
Choline196 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 47. The excerpt below is the record exactly as published.
A rich Cake is made with four eggs, whites and yolks beaten separately, 2 teacupfuls of caster sugar, £ pint of sweet cream, and lib. of flour mixed with 2 teaspoonfuls of cream of tartar and 1 teaspoonful of bicarbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.