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Sponge Cake—Beerwick

Name: Sponge Cake—Beerwick
Yield: 10 servings
Ingredients: Six eggs; 3 cups sugar; 4 cups flour; 2 teaspoons baking powder; | cup water; pinch of salt; 1 teaspoon essence of lemon

From Royal Victoria cook book, 1900

Serves 10

L. T. WHISsH.

Presented as published in 1900. 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

416Calories

5 gProtein

99 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories416 kcal

Protein5.5 g

Carbohydrates99 g

Fiber0 g

Sugars60 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium96 mg

Potassium70 mg

Calcium63 mg

Iron2.9 mg

Magnesium14 mg

Phosphorus74 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.4 mg

Folate80 mcg

Choline0 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 54. The excerpt below is the record exactly as published.

SPONGE CAKE—BeERwIcK.—Six eggs, 3 cups sugar, 4 cups flour, 2 teaspoons baking powder, | cup water, pinch of salt, 1 teaspoon essence of lemon

Cook this with the app: pantry check, scaling, and the assistant.