Lemon Sponge
From Home cookery, 1898
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
80Calories
19 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein19 g
Carbohydrates1.4 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium42 mg
Potassium7 mg
Calcium22 mg
Iron0.2 mg
Magnesium7.9 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water526 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 58. The excerpt below is the record exactly as published.
Lemon Sponge. Simmer the rinds of two lemons in one pint of water for ten minutes, dissolve in it half an ounce of gelatine, add the lemon juice, sweeten to taste. Strain, and let it cool. Whip the whites of two eggs quite stiffly
Cook this with the app: pantry check, scaling, and the assistant.