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Sponge Lemon Pie
From Royal Victoria cook book, 1900
Serves 16
Presented as published in 1900. 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
222Calories
1 gProtein
56 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories222 kcal
Protein0.9 g
Carbohydrates56 g
Fiber0 g
Sugars50 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium12 mg
Calcium18 mg
Iron0.5 mg
Magnesium2.3 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 34. The excerpt below is the record exactly as published.
SPONGE LEMON PIE.—One egg, 4 cup sugar, 3 tablespoons cold water, 1 cup flour
Cook this with the app: pantry check, scaling, and the assistant.