Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the whites until stiff and fold into the first mixture. Pour into custard cups. Set the cups in pan with hot water and bake at 350-F about 40 minutes. The sponge may also be baked in pie shell. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (812g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 120 (5%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 35.4mg||11 %|
|Sodium 110.9mg||4 %|
|Potassium 303.7mg||8 %|
|Total Carbohydrate 636.3g||187 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 630.2g|
|Protein 6.4g||9 %|
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Calories per serving: 2580
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