Water Sponge Cake

Name: Water Sponge Cake
Ingredients: Water; 1 cup of sugar; 1 cup of flour; Flavor with lemon extract

From The practical cookbook, 1917

Dries quickly, but is good if used at once.

Presented as published in 1917. 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

1245Calories

14 gProtein

298 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1245 kcal

Protein14 g

Carbohydrates298 g

Fiber0 g

Sugars201 g

Total Fat2.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium12 mg

Potassium183 mg

Calcium33 mg

Iron7.2 mg

Magnesium37 mg

Phosphorus136 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline0 mg

Caffeine0 mg

Water251 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 24. The excerpt below is the record exactly as published.

Water spoi^e cake. Flavor with lemon extract

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