vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cookies
From The Toronto Cook Book, 1915
Serves 18
Presented as published in 1915. 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
60Calories
1 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein1.2 g
Carbohydrates12 g
Fiber0 g
Sugars11 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium64 mg
Potassium14 mg
Calcium34 mg
Iron0.3 mg
Magnesium1.5 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline25 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 21. The excerpt below is the record exactly as published.
Sponge Cookies Three eggs, one cup sugar, one heaping coffee-cupful of flour, two teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.