vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Sponge Pudding
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
672Calories
31 gProtein
111 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein31 g
Carbohydrates111 g
Fiber2.8 g
Sugars103 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium241 mg
Potassium349 mg
Calcium118 mg
Iron3.4 mg
Magnesium29 mg
Phosphorus318 mg
Zinc2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate85 mcg
Choline451 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 80. The excerpt below is the record exactly as published.
Lemon Sponge Pudding Yi cup sugar 1 large lemon, or 2 small ones 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.