Lemon Sponge (Diabetic)
From Plasmon cookery book, 1904
Presented as published in 1904. 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
217Calories
13 gProtein
33 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories217 kcal
Protein13 g
Carbohydrates33 g
Fiber11 g
Sugars12 g
Total Fat6 g
Saturated Fat1.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.1 g
Cholesterol14 mg
Sodium683 mg
Potassium657 mg
Calcium148 mg
Iron1.8 mg
Magnesium34 mg
Phosphorus140 mg
Zinc0.9 mg
Copper0.3 mg
Vitamin D0 mcg
Vitamin C130 mg
Vitamin A7.7 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate37 mcg
Choline52 mg
Caffeine0 mg
Water518 g
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 27. The excerpt below is the record exactly as published.
saccharin to taste. Method. — Stew or bake apples until they form a pulp ; when cool, add yolks of 2 eggs, saccharin to taste, and stock ; beat whites up to stiff froth and stir in lightly ; pour into a prepared pie dish and bake gently for about 20 minutes. To prepare pie dish, line with butter and shake over it some dry Plasmon. 123. CUSTARD (Diabetic). — Ingredients: i egg; \ gill Plasmon stock; \ gill milk ; saccharin to taste; a small piece of lemon peel. Method. — Well beat egg, add stock and milk, lemon peel, and saccharin to taste; pour into a jug or a double saucepan ; cook gently until thick, but do not allow to boil. 56 124. LEMON SPONGE (Diabetic). — Ingredients^ l pint Plasmon stock ; \ oz. gelatine ; a little water ; saccharin, lemon peel , and citric acid to taste
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