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Swedish Sponge Cake

Name: Swedish Sponge Cake
Yield: 2 servings
Ingredients: 3 eggs; 1% cups flour, sifted 3 times; 1 cup sugar; 2 teaspoons baking powder; 1 cup cold water; Few grains salt

From Boston Cooking-School cook book, 1896

Serves 2

Presented as published in 1896. 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

841Calories

20 gProtein

175 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories841 kcal

Protein20 g

Carbohydrates175 g

Fiber0 g

Sugars101 g

Total Fat8.8 g

Saturated Fat2.3 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol279 mg

Sodium5434 mg

Potassium235 mg

Calcium328 mg

Iron7.2 mg

Magnesium37 mg

Phosphorus347 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A120 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.4 mg

Folate186 mcg

Choline221 mg

Caffeine0 mg

Water185 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 268. The excerpt below is the record exactly as published.

SWEDISH SPONGE CAKE 3 eggs 1% cups flour, sifted 3 times 1 cup sugar 2 teaspoons baking powder 1 cup cold water Few grains salt

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