vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
True Sponge Cake
From Lowney's cook book, 1907
Serves 8
Presented as published in 1907. 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
219Calories
7 gProtein
39 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein6.8 g
Carbohydrates39 g
Fiber0 g
Sugars26 g
Total Fat4.2 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol146 mg
Sodium350 mg
Potassium77 mg
Calcium26 mg
Iron1.7 mg
Magnesium9.1 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0.1 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate45 mcg
Choline113 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 102. The excerpt below is the record exactly as published.
True Sponge Cake 6 eggs 1 cup flcur 1 cup sugar juice and rind one lemon i teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.