LEMON SPONGE

Name: LEMON SPONGE
Ingredients: 2 ozs. cornflour (B. and P.’s patent); 1 J pints milk; 4 ozs. sugar; 2 lemons, juice and grated riud; ^ oz. butter; 2 eggs

From The exhibition cookery book, 1900

This may also be made with water instead of milk.

Presented as published in 1900. 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

1080Calories

28 gProtein

190 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1080 kcal

Protein28 g

Carbohydrates190 g

Fiber4.1 g

Sugars149 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol121 mg

Sodium283 mg

Potassium1280 mg

Calcium906 mg

Iron1.4 mg

Magnesium140 mg

Phosphorus895 mg

Zinc4.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B123.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.8 mg

Folate14 mcg

Choline142 mg

Caffeine0 mg

Water653 g

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 32. The excerpt below is the record exactly as published.

LEMON SPONGE. 2 ozs. cornflour (B. and P.’s patent) 1 J pints milk 4 ozs. sugar 2 lemons, juice and grated riud ^ oz. butter 2 eggs

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