Lemon Sponge

Name: Lemon Sponge
Ingredients: J oz. of isinglass; 1 pint of water; ^ lb. of pounded sugar; 2 lemons; 2 tablespoonfuls of brandy

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

995Calories

2 gProtein

245 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories995 kcal

Protein2.2 g

Carbohydrates245 g

Fiber5.6 g

Sugars231 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium21 mg

Potassium286 mg

Calcium68 mg

Iron1.3 mg

Magnesium21 mg

Phosphorus33 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate22 mcg

Choline10 mg

Caffeine0 mg

Alcohol9.3 g

Water669 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 32. The excerpt below is the record exactly as published.

Lemon Sponge. Fob, Six Pebsons. — J oz. of isinglass ; 1 pint of water ;; ^ lb. of pounded sugar ; 2 lemons ; 2 tablespoonfuls ofi brand

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