vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Sponge
From The New century cook book, 1899
Serves 2
Recipe by Mrs. Willard H. Thayer.
Presented as published in 1899. 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
562Calories
16 gProtein
108 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein16 g
Carbohydrates108 g
Fiber2.1 g
Sugars103 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium151 mg
Potassium244 mg
Calcium78 mg
Iron2.3 mg
Magnesium19 mg
Phosphorus211 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C40 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate56 mcg
Choline299 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 77. The excerpt below is the record exactly as published.
Lemon Sponge. Four eggs, one and one-half large or two small lemons, one-quarter box of gelatine, one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.