Lemon Sponge
From Berridge House recipe book, 1910
Presented as published in 1910. 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
1041Calories
22 gProtein
255 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1041 kcal
Protein22 g
Carbohydrates255 g
Fiber8.4 g
Sugars234 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium55 mg
Potassium421 mg
Calcium102 mg
Iron2.1 mg
Magnesium33 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline21 mg
Caffeine0 mg
Water793 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 44. The excerpt below is the record exactly as published.
Lemon Sponge i pint cold water, f lb. loaf sugar, 3 lemons, f oz. gelatine (12 sheets), whites of 2 large eggs
Cook this with the app: pantry check, scaling, and the assistant.