vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Sponge
From Lessons in cooking through preparation of meals, 1912
Serves 2
Serve with Soft Custard.
Presented as published in 1912. 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
543Calories
14 gProtein
125 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein14 g
Carbohydrates125 g
Fiber1.5 g
Sugars102 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium279 mg
Potassium99 mg
Calcium84 mg
Iron8.1 mg
Magnesium12 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2 mg
Folate46 mcg
Choline7.8 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 78. The excerpt below is the record exactly as published.
Lemon Sponge Soak I T gelatine in ^4 c cold water, dissolve in i c boiling water, add i c sugar and }i c lemon juice. Strain and as it cools beat occasionally with wire whip or Dover egg beater; when quite thick beat well and add the whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.