vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cakes
From Recipes for the million, 1891
Serves 12
Dust tins with sugar before baking.
Presented as published in 1891. 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
183Calories
5 gProtein
35 gCarbs
3 gFat
Full nutrition (29 nutrients)
Calories183 kcal
Protein5.2 g
Carbohydrates35 g
Fiber0 g
Sugars20 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Cholesterol103 mg
Sodium33 mg
Potassium59 mg
Calcium16 mg
Iron1.5 mg
Magnesium8 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin A45 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate48 mcg
Choline84 mg
Water21 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 204. The excerpt below is the record exactly as published.
SPONGE CAKES. — Rub the rind of a lemon upon half a pound of loaf sugar, and put it with half a dozen whole eggs into an earthen pan. Stand the pan in boiling water, keeping the contents well mixed until rather warm ; then remove the pan from the water, and whisk until quite cold aud somewhat thick, and stir in gently half a pound of sifted flour. Have ready buttered and dusted with sugar a dozen small sponge cake tins, put a tablespoonful of the mixture into each ; sprinkle with sugar
Cook this with the app: pantry check, scaling, and the assistant.