vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
White Sponge Cake
From The Twin-city housewife, 1920
Serves 6
Recipe by S.
Presented as published in 1920. 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
784Calories
26 gProtein
134 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein26 g
Carbohydrates134 g
Fiber0.5 g
Sugars95 g
Total Fat17 g
Saturated Fat5.2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol620 mg
Sodium240 mg
Potassium588 mg
Calcium108 mg
Iron5.8 mg
Magnesium34 mg
Phosphorus384 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C8.8 mg
Vitamin A267 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3.3 mg
Folate156 mcg
Choline491 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 64. The excerpt below is the record exactly as published.
White Sponge Cake One and one-fourth pounds Sugar, whites of twenty eggs, ten ounces flour, two teaspoons cream tartar, juice one lemon
Cook this with the app: pantry check, scaling, and the assistant.