Lemon Sponge

Name: Lemon Sponge
Ingredients: One cup of water; a pinch (one-eighth teaspoonful) of salt; four tablespoonfuls of sugar; two of lemon juice; one and one-half of cornstarch; the whites of one or two eggs

From Principles of food preparation, 1914

For a variation, add lemon juice, sugar, and cornstarch together and cook for 15 to 30 minutes.

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

268Calories

3 gProtein

65 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories268 kcal

Protein3.4 g

Carbohydrates65 g

Fiber0.2 g

Sugars51 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium301 mg

Potassium36 mg

Calcium9.9 mg

Iron0.1 mg

Magnesium4.8 mg

Phosphorus4.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate6.2 mcg

Choline1.6 mg

Caffeine0 mg

Water292 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 59. The excerpt below is the record exactly as published.

Lemon Sponge Ingredients. One cup of water, a pinch (one-eighth teaspoonful) of salt, four tablespoonfuls of sugar, two of lemon juice, and one and one-half of cornstarch. The whites of one or two eggs

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