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Lemon Sponge

Name: Lemon Sponge
Yield: 4 servings
Ingredients: half a box of gelatine; a pint and a half of water; a pound of fine white sugar; the rind of two; the juice of three lemons; the whites of three eggs

From The economical cook book, 1905

Serves 4

Serve with cream.

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

537Calories

9 gProtein

125 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories537 kcal

Protein8.8 g

Carbohydrates125 g

Fiber3.5 g

Sugars116 g

Total Fat4.3 g

Saturated Fat1.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol140 mg

Sodium68 mg

Potassium229 mg

Calcium62 mg

Iron1.5 mg

Magnesium17 mg

Phosphorus95 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C66 mg

Vitamin A61 mcg

Vitamin E0.6 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate32 mcg

Choline118 mg

Caffeine0 mg

Water318 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 96. The excerpt below is the record exactly as published.

Lemon Sponge. Dissolve balf a box of gelatine in a pint and a balf of water over tbe fire ; add a pound of fine ;?bite sugar, tbe rind of two and tbe juice of tbree lemons. Boi^ all togetber one minute, strain tbrougb a sieve or fine dotb ; when nearly cold, add tbe wbites of tbree eggs

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