vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake (Variation 5)
From The encyclopædia of practical cookery, 1890
Serves 1
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
264Calories
8 gProtein
28 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein8.2 g
Carbohydrates28 g
Fiber0 g
Sugars26 g
Total Fat14 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol551 mg
Sodium25 mg
Potassium72 mg
Calcium67 mg
Iron1.4 mg
Magnesium3.7 mg
Phosphorus200 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C6 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate78 mcg
Choline419 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 45. The excerpt below is the record exactly as published.
the yolks of three eggs ; add 1 breakfast-cupful of caster sugar, 1 table-spoonful of lemon juice, and 1 table- spoonful of cold water, or a lump of ice melted in the lemon juice to make 2 table-spoonfuls of liquid. Add the whites, For details respecting Culinary Processes. Utensils, Sauces, <tc., referred to, see under their special heads. TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 259 Cakes — continued. beaten stiff, and 1 breakfast-cupful of pastry-flour
Cook this with the app: pantry check, scaling, and the assistant.