Lemon Spongettes
From The Chapel Hill cook book, 1935
Recipe by Mrs. M. H. Stacy.
Presented as published in 1935. 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
1381Calories
36 gProtein
261 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1381 kcal
Protein36 g
Carbohydrates261 g
Fiber5.6 g
Sugars224 g
Total Fat50 g
Saturated Fat12 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol665 mg
Sodium361 mg
Potassium1083 mg
Calcium597 mg
Iron5.7 mg
Magnesium87 mg
Phosphorus737 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6.5 mcg
Vitamin C106 mg
Vitamin A359 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B123.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.8 mg
Folate143 mcg
Choline516 mg
Caffeine0 mg
Water622 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 25. The excerpt below is the record exactly as published.
LEMON SPONGETTES 1 cup sugar 4 tablespoons flour IV2 cup milk 2 tablespoons butter Grated rind and juice Pinch of salt of one lemon 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.