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Cake, Boumeville

Name: Cake, Boumeville
Yield: 1 servings
Ingredients: half a pound of flour; five or six eggs; lemon peel, chopped fine; a little orange-flower water; plain water; and salt; Take as much butter as paste

From Consult me, 1902

Serves 1

Presented as published in 1902. 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

1188Calories

56 gProtein

177 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1188 kcal

Protein56 g

Carbohydrates177 g

Fiber0 g

Sugars0.9 g

Total Fat27 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium360 mg

Potassium653 mg

Calcium183 mg

Iron17 mg

Magnesium91 mg

Phosphorus740 mg

Zinc4.9 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)15 mg

Folate480 mcg

Choline735 mg

Caffeine0 mg

Water213 g

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 99. The excerpt below is the record exactly as published.

CAKE, Boumeville. Work half a pound of flour with five or six eggs, lemon peel, chopped fine, a little orange-flower water, and plain water and salt. Take as much butter as paste

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