vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cakes
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
918Calories
29 gProtein
166 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories918 kcal
Protein29 g
Carbohydrates166 g
Fiber5.3 g
Sugars116 g
Total Fat18 g
Saturated Fat5.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol651 mg
Sodium254 mg
Potassium401 mg
Calcium177 mg
Iron6.7 mg
Magnesium44 mg
Phosphorus414 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C65 mg
Vitamin A282 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.2 mg
Folate179 mcg
Choline519 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 83. The excerpt below is the record exactly as published.
Sponge Cakes. Half lb. of pounded sugar, J lb. sifted flour, 7 eggs, the rind of 1 large lemon
Cook this with the app: pantry check, scaling, and the assistant.