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Water Sponge Cake

Name: Water Sponge Cake
Yield: 10 servings
Ingredients: Four eggs; Two cupfuls of pulverized sugar; Two cupfuls of flour; One-half cupful of water; One tea-spoonful of vanilla

From The Pattern cook-book, 1890

Serves 10

Presented as published in 1890. 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

248Calories

3 gProtein

60 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories248 kcal

Protein2.7 g

Carbohydrates60 g

Fiber0 g

Sugars40 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.3 mg

Potassium36 mg

Calcium5.6 mg

Iron1.4 mg

Magnesium7 mg

Phosphorus27 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate40 mcg

Choline0 mg

Caffeine0 mg

Water15 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 228. The excerpt below is the record exactly as published.

WATER SPONGE CAKE. Four eggs. ♦ Two cupfuls of pulverized sugar. Two cupfuls of flour. One-half cupful of water. One tea-spoonful of vanilla

Cook this with the app: pantry check, scaling, and the assistant.