Lemon Sponge

Name: Lemon Sponge
Ingredients: I oz. Cox’s Gelatine; 2 Lemons (peeled thinly and strained juice); 6 ozs. Loaf Sugar; Whites of 3 Eggs; i pint Water

From A manual of gelatine cookery, 1904

This can be moulded; only in that case pile high in the mould, as it sinks in cooling.

Presented as published in 1904. 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

1022Calories

45 gProtein

189 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1022 kcal

Protein45 g

Carbohydrates189 g

Fiber5.6 g

Sugars175 g

Total Fat15 g

Saturated Fat4.8 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol558 mg

Sodium288 mg

Potassium496 mg

Calcium167 mg

Iron4.2 mg

Magnesium45 mg

Phosphorus340 mg

Zinc2.1 mg

Copper0.8 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 21. The excerpt below is the record exactly as published.

LEMON SPONGE. I oz. Cox’s Gelatine. 2 Lemons (peeled thinly and 6 ozs. Loaf Sugar. strained juice). Whites of 3 Eggs. i pint Water

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