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Lemon Sponge in Aspic, a la Victoria
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
906Calories
69 gProtein
124 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories906 kcal
Protein69 g
Carbohydrates124 g
Fiber11 g
Sugars108 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium388 mg
Potassium549 mg
Calcium280 mg
Iron5 mg
Magnesium56 mg
Phosphorus435 mg
Zinc3 mg
Copper1.3 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C168 mg
Vitamin A323 mcg
Vitamin E2.5 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate142 mcg
Choline620 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 539. The excerpt below is the record exactly as published.
Lemon Sponge in Aspic, a la Victoria Pate mo lie au Citron, en Aspic, a la Victoria Four eggs, six tablespoons dissolved Cox’s gelatine, half cup sugar, juice and rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.