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Lemon Sponge
From Harper's cook book encyclopædia, 1902
Serves 2
A few drops of cochineal may be added for color.
Presented as published in 1902. 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
575Calories
15 gProtein
128 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories575 kcal
Protein15 g
Carbohydrates128 g
Fiber0.3 g
Sugars120 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol55 mg
Sodium73 mg
Potassium35 mg
Calcium28 mg
Iron1.1 mg
Magnesium8.8 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.9 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline28 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 190. The excerpt below is the record exactly as published.
Lemon Sponge. — Put 1 oz. of gelatine into a pint of water, add the rind and juice of two lemons and x/z lb. of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.