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Sponge Cake Without Wheat
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
190Calories
5 gProtein
37 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein4.5 g
Carbohydrates37 g
Fiber2 g
Sugars25 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium112 mg
Potassium95 mg
Calcium20 mg
Iron1 mg
Magnesium17 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0.8 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 206. The excerpt below is the record exactly as published.
SPONGE CAKE WITHOUT WHEAT 4 eggs I tablespoon lemon juice 1 cup sugar Vs teaspoon salt 1 cup barley flour Separate the whites and yolks of eggs, beat yolks, add lemon juice and sugar, then flour. Fold in well-beaten whites of eggs and bake in slow oven. CORNMEAL COOKIES 1/2 cup melted fat 6 tablespoons sour milk 1/2 cup molasses 1/2 teaspoon soda V2 cup corn syrup 2 cups cornmeal 1 egg 1 cup wheat flour Combine the melted fat, molasses, syrup, beaten egg and milk. Sift the dry ingredients and combine with the liquid. Drop from a teaspoon onto a greased pan and bake in a moderate oven for 15 minutes. This makes 55 to 60 cookies about 2 inches in diameter. CORNMEAL GINGERBREAD 1 cup cornmeal 1 teaspoon cinnamon 1 cup wheat flour V2 teaspoon cloves 1 teaspoon soda 1 cup sour milk 3/4 teaspoon salt
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