Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
139
Calories
7g
Protein
5g
Fat
17g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound white sugar
- five lemons
- five eggs beaten to a stiff froth
Directions
1
Make a sponge batter. The filling is as follows : One pound white sugar, half a pound butter, the juice and rind of five lemons, whites of five eggs beaten to a stiff froth. Stir all together, and put it on the fire till it comes to a boil, then set aside to cool. When cool bake the sponge cake in sheets, spread the mixture thickly on it, and make a roll, wrapping it so as to hold it together.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive