Lemon Sponge

Name: Lemon Sponge
Ingredients: 1 oz. of corn starch; 2 oz. of sugar; % pint of milk; Rind and Juice of 1 lemon; % pint of water; % oz. of butter; 1 egg

From Carolina cookery from Quaker kitchens, 1924

—Mrs. Norman Fidler.

Presented as published in 1924. 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

544Calories

14 gProtein

94 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories544 kcal

Protein14 g

Carbohydrates94 g

Fiber0.3 g

Sugars68 g

Total Fat24 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol248 mg

Sodium175 mg

Potassium442 mg

Calcium338 mg

Iron1 mg

Magnesium39 mg

Phosphorus352 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water494 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.

LEMON SPONGE 1 oz. of corn starch 2 oz. of sugar % pint of milk Rind and Juice of 1 lemon % pint of water % oz. of butter 1 egg

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