vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
White Sponge Cake (No. 1)
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
951Calories
32 gProtein
205 gCarbs
2 gFat
Full nutrition (20 nutrients)
Calories951 kcal
Protein32 g
Carbohydrates205 g
Sugars113 g
Total Fat2 g
Sodium3.4 mg
Potassium156 mg
Calcium23 mg
Iron6.4 mg
Magnesium31 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin B60.1 mg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.6 mg
Folate181 mcg
Water167 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 67. The excerpt below is the record exactly as published.
. 1 pound of flour, ' 1 pound of brown sugar, ^ pound of butter, 1 cup of sweet milk, 269 THE BLUE GRASS COOK BOOK 1 teaspoon of soda, sifted with flour, 1 pound of raisins, stoned, ^ pound of currants, ^ pound of citron, 1 cup of English walnuts, chopped fine, 4 eggs, beaten together, 1 teaspoon of cinnamon, 1 teaspoon of cloves, ^ glass of whisky. BsJce in a 4-quart can, and in a slow oven. WHITE CAKE Mrs. Simms 1 large teacup of butter, 9, large teacups of sugar, S large teacups of flour, Whites of 12 eggs, 2 heaping teaspoons of baking-powder, 1 cup of sweet milk. If large mould is used, put in 2 cups of seeded raisins. Mix sugar and butter night before. Add flour and whites alternately — milk last, then ^ cup of flour with the baking-powder in it. no CAKES WHITE SPONGE CAKE (No. 1) Mrs. J. C. Berryman Whites of 12 eggs
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