Lemon Sponge
From Plain cookery recipes, 1908
Can be moulded if not beaten too stiff.
Presented as published in 1908. 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
409Calories
25 gProtein
57 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein25 g
Carbohydrates57 g
Fiber0 g
Sugars57 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium177 mg
Potassium144 mg
Calcium71 mg
Iron1.9 mg
Magnesium18 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate51 mcg
Choline299 mg
Caffeine0 mg
Water314 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 44. The excerpt below is the record exactly as published.
Lemon Sponge. Two lemons. Two ounces sugar. Half an ounce gelatine. Two whites of eggs. Half a pint water
Cook this with the app: pantry check, scaling, and the assistant.