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White Sponge Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
Presented as published in 1882. 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
656Calories
19 gProtein
146 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein19 g
Carbohydrates146 g
Fiber0 g
Sugars100 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium2809 mg
Calcium10 mg
Iron3 mg
Magnesium12 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 67. The excerpt below is the record exactly as published.
WHITE SPONGE CAKE. White of 8 eggs. White sugar i ^ cups. Flour I cup. , Cream of tartar 2 tea-spoonfuls
Cook this with the app: pantry check, scaling, and the assistant.