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Lemon Sponge
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
498Calories
1 gProtein
122 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein1.1 g
Carbohydrates122 g
Fiber2.8 g
Sugars116 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium143 mg
Calcium34 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Alcohol4.6 g
Water335 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 143. The excerpt below is the record exactly as published.
Lemon Sponge. — Half an ounce of isinglass, one pint of water, half a pound of pounded sugar, two tablespoonfuls of brandy, two lemons
Cook this with the app: pantry check, scaling, and the assistant.