Lemon Sponge

Name: Lemon Sponge
Ingredients: Quarter of an ounce of Agar Agar; Eight ounces of lump Sugar; Two tablespoonfuls of Brandy; One pint of Water; Two Lemons; Whites of two Eggs

From The Apsley cookery 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

1082Calories

13 gProtein

227 gCarbs

10 gFat

Full nutrition (35 nutrients)

Calories1082 kcal

Protein13 g

Carbohydrates227 g

Fiber0 g

Sugars227 g

Total Fat10 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium159 mg

Potassium164 mg

Calcium76 mg

Iron2 mg

Magnesium22 mg

Phosphorus199 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate53 mcg

Choline294 mg

Caffeine0 mg

Alcohol9.3 g

Water574 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 61. The excerpt below is the record exactly as published.

Lemon Sponge. Ingredients. Quarter of an ounce of Agar Agar. Eight ounces of lump Sugar. Two tablespoonfuls of Brandy. One pint of Water. Two Lemons. Whites of two Eggs

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