vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Jelly Cake
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
1145Calories
33 gProtein
219 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1145 kcal
Protein33 g
Carbohydrates219 g
Fiber0.5 g
Sugars114 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium788 mg
Potassium393 mg
Calcium398 mg
Iron13 mg
Magnesium56 mg
Phosphorus536 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 B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.3 mg
Folate283 mcg
Choline442 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 74. The excerpt below is the record exactly as published.
Sponge Jelly Cake— Three eggs, 4 oz. sugar, 1 cup flour, 1 dessertspoonful baking-powder, 3 tables poonfuls boiling wate
Cook this with the app: pantry check, scaling, and the assistant.