General Lee’s Cake

Name: General Lee’s Cake
Ingredients: yolks of 5 eggs; 1 cup sugar; 1 teaspoon lemon juice; 1 teaspoon grated lemon rind; 1 cup flour (sifted twice); whites of 2 eggs

From The Carbon County cook book, 1926

Frosting: Beat whites of 2 eggs very light, then add 1 pound powdered sugar and beat until white and light. Flavor with the rind and juice of 1 orange and 1/4 lemon. Bake.

Presented as published in 1926. 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

1509Calories

27 gProtein

301 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories1509 kcal

Protein27 g

Carbohydrates301 g

Fiber0.2 g

Sugars201 g

Total Fat25 g

Saturated Fat8.1 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol918 mg

Sodium45 mg

Potassium276 mg

Calcium138 mg

Iron9.5 mg

Magnesium39 mg

Phosphorus468 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D4.6 mcg

Vitamin C4.6 mg

Vitamin A324 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)8.5 mg

Folate326 mcg

Choline697 mg

Caffeine0 mg

Water63 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 5. The excerpt below is the record exactly as published.

General Lee’s Cake. Beat yolks of 5 eggs to a cream, with 1 cup sugar during beating, add teaspoon lemon juice and 1 teaspoon grated lemon rind. Then beat 1 cup flour (sifted twice) into cake, then fold in egg whites, beaten to a dry froth. Bake in 3 or 4 thin ‘layers in a moderate oven. Frosting—Beat whites of 2 eggs

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