Sponge

Name: Sponge
Ingredients: 1 package Blue Ribbon lemon jelly powder; 24% cups boiling water; 34 tablespoon lemon juice; 14 cup sugar; 2 beaten egg yolks; 2 beaten egg whites

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

692Calories

19 gProtein

128 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories692 kcal

Protein19 g

Carbohydrates128 g

Fiber5.2 g

Sugars51 g

Total Fat12 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0 mg

Sodium1075 mg

Potassium137 mg

Calcium304 mg

Iron32 mg

Magnesium29 mg

Phosphorus67 mg

Zinc0.4 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C3 mg

Vitamin A0 mcg

Vitamin E2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)7.9 mg

Folate129 mcg

Choline13 mg

Caffeine0 mg

Water461 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 60. The excerpt below is the record exactly as published.

Sponge—1 package Blue Ribbon lemon jelly powder, 24% cups boiling water, 34 tablespoon lemon juice, 14 cup sugar, 2 beaten egg yolks, 2 beaten egg whites

Cook this with the app: pantry check, scaling, and the assistant.