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White Sponge-Cake
From The new Kentucky home cook book, 1884
Serves 1
Recipe by Mrs. Reynolds.
Presented as published in 1884. 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
726Calories
8 gProtein
173 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories726 kcal
Protein8.2 g
Carbohydrates173 g
Fiber0 g
Sugars98 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium4130 mg
Calcium17 mg
Iron5.2 mg
Magnesium21 mg
Phosphorus82 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate120 mcg
Choline0 mg
Caffeine0 mg
Water8 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 138. The excerpt below is the record exactly as published.
WHITE SPONGE-CAKE. Take the whites of twenty-four eggs, four gobletfuls of powdered sugar, three gobletfuls of sifted flour, five tea- spoonfuls of cream of tartar mixed through the flour. Stir the sugar through the flour, then add the eggs which have been previously beaten to a stiff froth. Flavor with vanilla
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