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Lee Cake
From The encyclopædia of practical cookery, 1890
Serves 9
Serve with citrus mixture on top.
Presented as published in 1890. 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
755Calories
12 gProtein
168 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein12 g
Carbohydrates168 g
Fiber3.3 g
Sugars149 g
Total Fat7.3 g
Saturated Fat2.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium97 mg
Potassium347 mg
Calcium91 mg
Iron2.6 mg
Magnesium26 mg
Phosphorus172 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C71 mg
Vitamin A118 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate95 mcg
Choline206 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 2. The excerpt below is the record exactly as published.
Lee Cake. — Weigh twelve eggs, beat them well, then mix with them their weight in sugar and half their weight in flour ; when the above mixture is quite smooth, turn it into shallow Cake-tins, in layers about lin. in thickness, and bake them. Squeeze the juice of five oranges and three lemons, together with their pulp, into 21b. of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.