vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream Sponge
From The Landmarks club cook book, 1903
Serves 1
Nice molded with wine jelly.
Presented as published in 1903. 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
978Calories
11 gProtein
230 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories978 kcal
Protein11 g
Carbohydrates230 g
Fiber0.5 g
Sugars213 g
Total Fat5.2 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Cholesterol111 mg
Sodium90 mg
Potassium62 mg
Calcium31 mg
Iron2 mg
Magnesium8.6 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C1.9 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate32 mcg
Choline48 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 93. The excerpt below is the record exactly as published.
LEMON CREAM SPONGE. Four eggs, one cup sugar, two lemons, quarter box of gela- tine soaked in a teacup of cold water for an hour. ‘Beat the yolks with four tablespoons of sugar, add the juice and grated rind of the lemons, two tablespoons of hot water, t
Cook this with the app: pantry check, scaling, and the assistant.