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Lemon Sponge

Name: Lemon Sponge
Yield: 2 servings
Ingredients: one-half ounce gelatine; the juice of two lemons; the grated rind of one lemon; six eggs; one-half pound of sugar; one teaspoonful vanilla

From The Times cook book, no. 2, 1905

Serves 2

Presented as published in 1905. 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

696Calories

26 gProtein

119 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories696 kcal

Protein26 g

Carbohydrates119 g

Fiber1.4 g

Sugars115 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium229 mg

Potassium283 mg

Calcium102 mg

Iron3.1 mg

Magnesium24 mg

Phosphorus308 mg

Zinc2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C27 mg

Vitamin A241 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.2 mg

Folate78 mcg

Choline446 mg

Caffeine0 mg

Water161 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 117. The excerpt below is the record exactly as published.

LEMON SPONGE. Mrs. Henry Raley, 162 Rubidoux avenue, Riverside, Cal.— Dissolve one-half ounce gelatine in the juice of two lemons; add grated rind of one lemon. Put over hot water to melt. Separate six eggs. Add to the yolks one-half pound of sugar and one teaspoonful vanilla

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