Lemon Sponge
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
1241Calories
45 gProtein
246 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1241 kcal
Protein45 g
Carbohydrates246 g
Fiber5.6 g
Sugars232 g
Total Fat16 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium289 mg
Potassium497 mg
Calcium168 mg
Iron4.3 mg
Magnesium46 mg
Phosphorus340 mg
Zinc2.1 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C106 mg
Vitamin A242 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate101 mcg
Choline462 mg
Caffeine0 mg
Water769 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 23. The excerpt below is the record exactly as published.
LEMON SPONGE. ingredients. 1 Oz. Gelatine. | Lb. Lump Sugar. 2 Lemons. 3 Eggs. 1 Pint Water
Cook this with the app: pantry check, scaling, and the assistant.