vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Sponge
From Cookery for every household, 1914
Serves 2
Half the mixture may be coloured pink with a few drops of carmine or cochineal. Instead of moulding, it may be piled on a glass dish and decorated with small pieces of angelica.
Presented as published in 1914. 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
66Calories
4 gProtein
9 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein3.6 g
Carbohydrates9.1 g
Fiber0.4 g
Sugars3.3 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium83 mg
Potassium167 mg
Calcium22 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C47 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate36 mcg
Choline80 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 709. The excerpt below is the record exactly as published.
Lemon Sponge lemon juice, add the whites of eggs and sherry
Cook this with the app: pantry check, scaling, and the assistant.