Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariandairy-freenut-free
Lee Cake
From The encyclopædia of practical cookery, 1890
Serves 9
Serve with citrus mixture on top.
A modern interpretation · AI-generated from the original record
Ingredients
- twelve eggs
- their weight in sugar
- half their weight in flour
- five oranges
- three lemons
- 21b. of caster sugar
Method
Beat eggs, mix with sugar and flour.
Bake in layers.
Prepare citrus mixture, mask cakes, and layer them.
Nutrition per serving
755Calories
12 gProtein
168 gCarbs
7 gFat
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.