vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Velvet Sponge Cake
From Mary Jane's cook book, 1916
Serves 8
Constant Reader, Medford.
Presented as published in 1916. 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
185Calories
4 gProtein
40 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein3.5 g
Carbohydrates40 g
Fiber0.2 g
Sugars25 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium111 mg
Potassium44 mg
Calcium52 mg
Iron2.2 mg
Magnesium6.9 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate35 mcg
Choline37 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 17. The excerpt below is the record exactly as published.
VELVET SPONGE CAKE. Eggs, 2. Flour, 1 cup. Sugar, 1 cup. Baking powder, 1 teaspoon. Lemon flavoring, 1 teaspoon. Boiling water, % cup (scant)
Cook this with the app: pantry check, scaling, and the assistant.