Sponge Jelly Cake

Name: Sponge Jelly Cake
Ingredients: three whole eggs; a cup of sugar; a full cup of flour; a teaspoonful of baking powder

From Catherine Owen's new cook book .., 1885

Success depends on the oven temperature.

Presented as published in 1885. 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

1450Calories

33 gProtein

300 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1450 kcal

Protein33 g

Carbohydrates300 g

Fiber0 g

Sugars201 g

Total Fat17 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium688 mg

Potassium382 mg

Calcium371 mg

Iron10 mg

Magnesium53 mg

Phosphorus530 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.6 mg

Folate271 mcg

Choline441 mg

Caffeine0 mg

Water127 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 116. The excerpt below is the record exactly as published.

SPONGE JELLY CAKE. Beat three whole eggs ten minutes by the clock, with a cup of sugar ; they should then look like thick cream beaten, a full cup of flour, and a teaspoonful of baking powder

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