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Lemon Sponge

Name: Lemon Sponge
Yield: 1 servings
Ingredients: Rind and juice of 2 lemons; 2 oz. sugar; 2 whites of eggs; 1 oz. gelatine; | pt. water; 1 table-sp. sherry

From Cookery for every household, 1914

Serves 1

This makes a pretty sweet for children’s parties.

Presented as published in 1914. 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

646Calories

42 gProtein

88 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories646 kcal

Protein42 g

Carbohydrates88 g

Fiber0.5 g

Sugars70 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol483 mg

Sodium364 mg

Potassium213 mg

Calcium97 mg

Iron3.9 mg

Magnesium26 mg

Phosphorus298 mg

Zinc1.9 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C1.9 mg

Vitamin A162 mcg

Vitamin E1.4 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.2 mg

Folate86 mcg

Choline352 mg

Caffeine0 mg

Water115 g

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 709. The excerpt below is the record exactly as published.

Lemon Sponge Rind and juice of 2 lemons. 2 oz. sugar. 2 whites of eggs. 1 oz. gelatine. | pt. water. 1 table-sp. sherry

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