vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Three-Egg Sponge Cake
From Boston Cooking-School cook book, 1896
Serves 8
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
228Calories
7 gProtein
38 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories228 kcal
Protein6.8 g
Carbohydrates38 g
Fiber0 g
Sugars25 g
Total Fat5.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium162 mg
Potassium22 mg
Calcium52 mg
Iron1 mg
Magnesium4.5 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 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.
THREE-EGG SPONGE CAKE 3 egg whites 2 teaspoons vinegar 3 egg yolks 1 cup flour 1 cup sugar ' 1% teaspoons baking powder 1 tablespoon hot water 14 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.