vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Sponge
From Handbook of practical cookery, 1886
Serves 2
Serve in a crystal dessert-dish.
Presented as published in 1886. 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
591Calories
22 gProtein
113 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein22 g
Carbohydrates113 g
Fiber0 g
Sugars113 g
Total Fat7.5 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium143 mg
Potassium110 mg
Calcium58 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus154 mg
Zinc1 mg
Copper0.4 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate40 mcg
Choline226 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 127. The excerpt below is the record exactly as published.
Lemon Sponge.— One ounce of gelatine, one pint of water, two lemons, one half pound of cut loaf sugar, whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.