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Sponge Cake with Fruit
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Alternatively, use candied fruit in cream.
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
64Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein0.2 g
Carbohydrates15 g
Fiber0.3 g
Sugars14 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol1.3 mg
Sodium31 mg
Potassium11 mg
Calcium3.7 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline1.5 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 221. The excerpt below is the record exactly as published.
Sponge Cake with Fruit, — Make a Sponge Cake,, bake in shallow pans, and put crushed and sweetened straw- berries between the laj^ers. Cover with whipped cream. Or put 07ie cup of candied fruit,, cut flne
Cook this with the app: pantry check, scaling, and the assistant.