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Sponge Corn Cake
From The Toronto Cook Book, 1915
Serves 2
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
No method was recorded for this recipe.
Nutrition per serving
678Calories
26 gProtein
59 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein26 g
Carbohydrates59 g
Fiber16 g
Sugars15 g
Total Fat41 g
Saturated Fat10 g
Monounsaturated Fat9 g
Polyunsaturated Fat19 g
Omega-30.1 g
Cholesterol219 mg
Sodium2142 mg
Potassium832 mg
Calcium1159 mg
Iron7.5 mg
Magnesium271 mg
Phosphorus965 mg
Zinc4.1 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D2.5 mcg
Vitamin C0.4 mg
Vitamin A175 mcg
Vitamin E0.9 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.2 mg
Folate126 mcg
Choline223 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 14. The excerpt below is the record exactly as published.
Sponge Corn Cake One cup Indian meal, one-half cup flour, one-half teaspoon salt, two tablespoons of baking powder, one tablespoon sugar, one tablespoon melted butter, yolks of two eggs and white of one egg, beaten separately, one and a quarter cups milk
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