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Lemon Sponge
From Fruit recipes, 1907
Serves 2
Adjust method based on temperature.
Presented as published in 1907. 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
472Calories
12 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein12 g
Carbohydrates114 g
Fiber4.2 g
Sugars104 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium43 mg
Potassium211 mg
Calcium58 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline12 mg
Caffeine0 mg
Water490 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 83. The excerpt below is the record exactly as published.
LEMON SPONGE Soak one box of gelatine in one and a half pints of cold water then place in granite kettle with the grated rind and juice of three lemons and one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.