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Lemon Sponge Pie
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
575Calories
12 gProtein
117 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein12 g
Carbohydrates117 g
Fiber1.4 g
Sugars108 g
Total Fat15 g
Saturated Fat3.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol216 mg
Sodium4970 mg
Potassium336 mg
Calcium197 mg
Iron1.7 mg
Magnesium27 mg
Phosphorus240 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C27 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate42 mcg
Choline171 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 106. The excerpt below is the record exactly as published.
LEMON SPONGE PIE. Butter, 1 heaping tablespoon. Lemon, 1. Sugar, 1 cup. Salt, a pinch. Flour, 2 tablespoons. Eggs, 2. Milk, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.