General R. E. Lee Cake

Name: General R. E. Lee Cake
Ingredients: Take eighteen eggs; equal weight of all the eggs in sugar; half the weight in flour; two large oranges; two large lemons; whites of six eggs; two and a half pounds of pulverized sugar

From Jane Hamilton's recipes, 1909

Presented as published in 1909. 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

7920Calories

71 gProtein

1898 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories7920 kcal

Protein71 g

Carbohydrates1898 g

Fiber14 g

Sugars1681 g

Total Fat39 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1116 mg

Sodium452 mg

Potassium1721 mg

Calcium429 mg

Iron22 mg

Magnesium161 mg

Phosphorus952 mg

Zinc6.2 mg

Copper1 mg

Manganese2.2 mg

Vitamin D6 mcg

Vitamin C298 mg

Vitamin A522 mcg

Vitamin E4.1 mg

Vitamin K0.9 mcg

Vitamin B61.1 mg

Vitamin B122.7 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.7 mg

Niacin (B3)19 mg

Folate679 mcg

Choline922 mg

Caffeine0 mg

Water744 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 27. The excerpt below is the record exactly as published.

GENERAL R. E. LEE CAKE. Take eighteen eggs, equal weight of all the eggs in sugar, and half the weight in flour. Make as you would sponge cake. Use the rinds and juice of two large oranges and two large lemons (or three medium- sized ones of each kind), half of these to go for an icing and the other half in the cake. Make the icing of the whites of six (U6) JANE HAMILTON'S RECIPES eggs, two and a half pounds of pulverized sugar

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