vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Sponge
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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
99Calories
9 gProtein
11 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein9 g
Carbohydrates11 g
Fiber1.9 g
Sugars5.9 g
Total Fat3.4 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium60 mg
Potassium140 mg
Calcium41 mg
Iron1 mg
Magnesium11 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C35 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline103 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 320. The excerpt below is the record exactly as published.
Lemon Sponge. — (1) Soak loz. of gelatine for two hours in 1 teacupful of water. Pour the strained juice of four Lemons on 1 breakfast-cupful of caster sugar; beat the yolks of four eggs, and mix them with the remains of 1 pint of water
Cook this with the app: pantry check, scaling, and the assistant.