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Layer Cake with Lemon Filling
From A calendar of dinners, with 615 recipes, 1913
Serves 10
Sufficient for one layer cake.
Presented as published in 1913. 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
546Calories
2 gProtein
29 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein2 g
Carbohydrates29 g
Fiber0.1 g
Sugars19 g
Total Fat48 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol19 mg
Sodium292 mg
Potassium25 mg
Calcium33 mg
Iron0.9 mg
Magnesium4.2 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.8 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline15 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 68. The excerpt below is the record exactly as published.
salt For cake. Put the eggs, sugar, and lemon rind into basin, stand it over pan of boiling water, and beat until warm; then remove from hot water, and continue beating until mixture is stiff ‘aiid cold; then add flour mixed with baking powder and salt, and pass through sieve, add Crisco melted but cool, taking care to stir very gently, but on no account beat it. Divide mixture into two small Criscoed and floured layer cake tins
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