vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Velvet Sponge Cake
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
884Calories
21 gProtein
184 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories884 kcal
Protein21 g
Carbohydrates184 g
Fiber0.7 g
Sugars101 g
Total Fat9.1 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium596 mg
Potassium250 mg
Calcium294 mg
Iron11 mg
Magnesium39 mg
Phosphorus331 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.4 mg
Folate202 mcg
Choline222 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 66. The excerpt below is the record exactly as published.
VELVET SPONGE CAKE 6 eggs, 2 cups sugar, 1 cup of boiling water, 3 cups flour, 1 tablespoon baking-powder
Cook this with the app: pantry check, scaling, and the assistant.