White Sponge Cake

Name: White Sponge Cake
Ingredients: Two tumblers of flour; one tumbler and a half of sugar; whites of ten eggs; two tea-spoonfuls of cream of tartar

From Household hints, 1881

No soda is used in this recipe.

Presented as published in 1881. 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

740Calories

63 gProtein

10 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories740 kcal

Protein63 g

Carbohydrates9.6 g

Fiber0 g

Sugars1.9 g

Total Fat48 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1860 mg

Sodium715 mg

Potassium2300 mg

Calcium281 mg

Iron9.1 mg

Magnesium60 mg

Phosphorus990 mg

Zinc6.5 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A800 mcg

Vitamin E5.3 mg

Vitamin K1.5 mcg

Vitamin B60.9 mg

Vitamin B124.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.3 mg

Niacin (B3)0.4 mg

Folate235 mcg

Choline1470 mg

Caffeine0 mg

Water381 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 25. The excerpt below is the record exactly as published.

White Sponge Cake. — Two tumblers of flour, one tum- bler and a half of sugar, whites of ten eggs, two tea-spoon- fuls of cream of tart

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