vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Jelly Cake
From Vegetarian Cook Book, 1904
Serves 2
Using the cloth makes it roll evenly. Wrap in the cloth, and set aside to cool. Care should be taken to have a slow, even heat on the oven.
Presented as published in 1904. 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
810Calories
23 gProtein
154 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein23 g
Carbohydrates154 g
Fiber1.4 g
Sugars102 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol465 mg
Sodium181 mg
Potassium329 mg
Calcium96 mg
Iron6.1 mg
Magnesium36 mg
Phosphorus323 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C27 mg
Vitamin A201 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.4 mg
Folate165 mcg
Choline370 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 59. The excerpt below is the record exactly as published.
SPONGE JELLY CAKE Eggs, 5. Lemon, 1. Sugar, 1 cup. Flour, 1 cup.
Cook this with the app: pantry check, scaling, and the assistant.