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True Sponge Cake
From Boston Cooking-School cook book, 1896
Serves 3
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
736Calories
27 gProtein
102 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein27 g
Carbohydrates102 g
Fiber0 g
Sugars67 g
Total Fat25 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium196 mg
Potassium64 mg
Calcium9 mg
Iron2.4 mg
Magnesium12 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E4.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.8 mg
Folate68 mcg
Choline0.3 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 3 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.
TRUE SPONGE CAKE 5 egg whites 1 tablespoon lemon juice 5 egg yolks Grated rind 44 lemon 1 cup sugar 1. cup flour, sifted 4 times V4 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.