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Sponge Cake, without Butter
From Consult me, 1902
Serves 10
Sweetmeats may be added.
Presented as published in 1902. 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
484Calories
9 gProtein
104 gCarbs
4 gFat
Full nutrition (35 nutrients)
Calories484 kcal
Protein9.5 g
Carbohydrates104 g
Fiber0.3 g
Sugars68 g
Total Fat4.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol130 mg
Sodium52 mg
Potassium125 mg
Calcium31 mg
Iron3.3 mg
Magnesium17 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C5.3 mg
Vitamin A56 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate90 mcg
Choline103 mg
Caffeine0 mg
Alcohol0.5 g
Water41 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 472. The excerpt below is the record exactly as published.
SPONGE CAKE, without Butter. — Dry x lb. of flour, and i£ lb. of sugar ; beat 7 eggs, yolks and whites apart ; grate a lemon, and, with a spoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.