vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Tibbie's Sponge Cake
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
954Calories
32 gProtein
166 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories954 kcal
Protein32 g
Carbohydrates166 g
Fiber5.3 g
Sugars116 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium435 mg
Calcium191 mg
Iron7.1 mg
Magnesium47 mg
Phosphorus463 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D4 mcg
Vitamin C65 mg
Vitamin A322 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.2 mg
Folate191 mcg
Choline592 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 110. The excerpt below is the record exactly as published.
Tibbie's Sponge-cake. Eight eggs, their weight in sugar, and half their weight in flour; beat the eggs separately very light, stir the yolks and sugar together, and the whites alternately with the flour, which must be sifted ; use half sifted and half powdered sugar, and add one more yolk of egg than you weighed, leaving out the white, the grated peel of one lemon
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