vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
White Sponge Cake
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
154Calories
2 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein1.7 g
Carbohydrates37 g
Fiber0 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium59 mg
Potassium22 mg
Calcium36 mg
Iron1 mg
Magnesium4.4 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 77. The excerpt below is the record exactly as published.
White Sponge Cake. — Whites five eggs, one cup flour, one cup sugar, one teaspoon baking powder, vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.