Lemon Sponge

Name: Lemon Sponge
Ingredients: 4 0z. COX’S INSTANT POWDERED GELATINE; Rind and juice of 1 large or 2 small lemons; 4 OzS. Sugar; 4 pint of cold water; Whites of 2 eggs

From Cox's manual of gelatine cookery (copyright), 1938

Can be served in glasses if preferred.

Presented as published in 1938. 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

609Calories

14 gProtein

123 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories609 kcal

Protein14 g

Carbohydrates123 g

Fiber2.8 g

Sugars116 g

Total Fat10 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium155 mg

Potassium278 mg

Calcium90 mg

Iron2.4 mg

Magnesium23 mg

Phosphorus214 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C53 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate58 mcg

Choline299 mg

Caffeine0 mg

Water402 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 19. The excerpt below is the record exactly as published.

LEMON SPONGE. Four to five persons 4 0z. COX’S INSTANT POWDERED GELATINE Rind and juice of 1 large or 2 small lemons 4 OzS. Sugar 4 pint of cold water Whites of 2 eggs

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