vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Lemon Sponge

Name: Lemon Sponge
Yield: 2 servings
Ingredients: One oz. gelatine; 1 pint water; the juice of 3 lemons; the thin rind of 2; 1/2 lb. lump sugar; whites of 2 eggs

From The white ribbon cook book, 1894

Serves 2

Presented as published in 1894. 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

628Calories

21 gProtein

137 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein21 g

Carbohydrates137 g

Fiber7 g

Sugars120 g

Total Fat5.9 g

Saturated Fat1.7 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol186 mg

Sodium112 mg

Potassium421 mg

Calcium109 mg

Iron2.6 mg

Magnesium32 mg

Phosphorus145 mg

Zinc0.8 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C133 mg

Vitamin A83 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate55 mcg

Choline165 mg

Caffeine0 mg

Water499 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 100. The excerpt below is the record exactly as published.

Lemon Spongre — One oz. gelatine, 1 pint water, the juice of 3 lemons, the thin rind of 2, ^ lb. lump sugar, and whites of 2 eggs

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