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Strawberry Sponge
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Presented as published in 1913. 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
302Calories
5 gProtein
45 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein4.7 g
Carbohydrates45 g
Fiber0 g
Sugars25 g
Total Fat12 g
Saturated Fat6.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol77 mg
Sodium1355 mg
Potassium79 mg
Calcium96 mg
Iron1.7 mg
Magnesium9.9 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate43 mcg
Choline37 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 65. The excerpt below is the record exactly as published.
Strawberry Sponge. Break 2 eggs in a glass and fill up the glass with cream. Add 1 cup sugar and beat all thoroughly in a bowl. Add V/i cups of flour, 2 level teaspoons baking powder, salt
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