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Lemon Sponge
From Recipes for the million, 1891
Serves 3
Presented as published in 1891. 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
510Calories
3 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories510 kcal
Protein2.7 g
Carbohydrates137 g
Fiber9.1 g
Sugars120 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium15 mg
Potassium334 mg
Calcium106 mg
Iron1.5 mg
Magnesium24 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C149 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline13 mg
Caffeine0 mg
Water481 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 130. The excerpt below is the record exactly as published.
LEMON SPONGE. — Dissolve two ounces of isinglass in a pint and three-quarters of water ; strain, and add three-quarters of a pound of caster sugar, the juice of six lemons, and the rind of one
Cook this with the app: pantry check, scaling, and the assistant.