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White Sponge Cake
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
631Calories
21 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein21 g
Carbohydrates138 g
Fiber0.1 g
Sugars100 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium598 mg
Calcium9.7 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0.1 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 357. The excerpt below is the record exactly as published.
WHITE SPONGE CAKE. Whites of nine eggs beaten to a froth, one and a half cups white sugar, two teaspoonfuls of cream tartar sifted, with one cup flour, one teaspoonful lemon
Cook this with the app: pantry check, scaling, and the assistant.