Lemon Sponge
From Artizan recipes, 1896
Presented as published in 1896. 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
173Calories
15 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein15 g
Carbohydrates29 g
Fiber0 g
Sugars28 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium35 mg
Potassium5.2 mg
Calcium15 mg
Iron0.2 mg
Magnesium5.6 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 63. The excerpt below is the record exactly as published.
Lemon Sponge. Ingredients. Half an ounce of Gelatine. Half a pint of Water. Rind and juice of Lemon. One ounce of Sugar. One white of Egg
Cook this with the app: pantry check, scaling, and the assistant.