Lemon Sponge

Name: Lemon Sponge
Ingredients: 1 package Pure Gold lemon jelly powder; 2% cups boiling water; ? tablespoon lemon juice; } cup sugar; 2 beaten egg yolks; 2 beaten egg whites

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

975Calories

21 gProtein

198 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories975 kcal

Protein21 g

Carbohydrates198 g

Fiber6.6 g

Sugars101 g

Total Fat13 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol0 mg

Sodium1344 mg

Potassium178 mg

Calcium380 mg

Iron40 mg

Magnesium37 mg

Phosphorus84 mg

Zinc0.6 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A0 mcg

Vitamin E2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)9.9 mg

Folate163 mcg

Choline16 mg

Caffeine0 mg

Water564 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 60. The excerpt below is the record exactly as published.

Lemon Sponge—1 package Pure Gold lemon jelly powder, 2% cups boiling water, ? tablespoon lemon juice, } cup sugar, 2 beaten egg yolks, 2 beaten egg whites

Cook this with the app: pantry check, scaling, and the assistant.