Lemon Sponge

Name: Lemon Sponge
Ingredients: Three gills of Water; One ounce of Gelatine; Four ounces of Sugar; Three Lemons; Two Eggs (whites only)

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

652Calories

34 gProtein

142 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories652 kcal

Protein34 g

Carbohydrates142 g

Fiber8.4 g

Sugars121 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium73 mg

Potassium424 mg

Calcium105 mg

Iron2.2 mg

Magnesium34 mg

Phosphorus59 mg

Zinc0.2 mg

Copper0.8 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A3 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate42 mcg

Choline26 mg

Caffeine0 mg

Water677 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 29. The excerpt below is the record exactly as published.

LEMON SPONGE Ingredients : Three gills of Water One ounce of Gelatine Four ounces of Sugar Three Lemons Two Eggs (whites only)

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