Lemon Sponge

Name: Lemon Sponge
Ingredients: One and a quarter ounces of gelatine; four eggs (the whites only required); three lemons; two cups of sugar; one cup of cold water; two cups of boiling water

From Southern Recipes, 1913

Presented as published in 1913. 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

2390Calories

66 gProtein

506 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories2390 kcal

Protein66 g

Carbohydrates506 g

Fiber14 g

Sugars410 g

Total Fat24 g

Saturated Fat6.8 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol744 mg

Sodium1447 mg

Potassium831 mg

Calcium523 mg

Iron38 mg

Magnesium88 mg

Phosphorus524 mg

Zinc3.3 mg

Copper1.1 mg

Manganese0.4 mg

Vitamin D4 mcg

Vitamin C159 mg

Vitamin A323 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.7 mg

Niacin (B3)8.4 mg

Folate265 mcg

Choline629 mg

Caffeine0 mg

Water1045 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 11. The excerpt below is the record exactly as published.

LEMON SPONGE One and a quarter ounces of gelatine, four eggs (the whites only required), three lemons, two cups of sugar, one cup of cold water, two cups of boiling water

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