Lemon Almond Cake

Name: Lemon Almond Cake
Ingredients: a pound of sifted sugar; the juice of one lemon; the grated rind of two lemons; ^lb. finely pounded almonds; with a little rose water; ^lb. dried and sifted flour

From Bread, cakes, and biscuits, 1902

Ensure eggs are well beaten separately to avoid cake failure.

Presented as published in 1902. 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

3146Calories

51 gProtein

529 gCarbs

116 gFat

Full nutrition (34 nutrients)

Calories3146 kcal

Protein51 g

Carbohydrates529 g

Fiber37 g

Sugars470 g

Total Fat116 g

Saturated Fat8.7 g

Monounsaturated Fat72 g

Polyunsaturated Fat28 g

Omega-30 g

Cholesterol0 mg

Sodium13 mg

Potassium2085 mg

Calcium693 mg

Iron10 mg

Magnesium638 mg

Phosphorus1139 mg

Zinc7.3 mg

Copper2.5 mg

Manganese5.1 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A3 mcg

Vitamin E59 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.6 mg

Niacin (B3)8.5 mg

Folate133 mcg

Choline133 mg

Caffeine0 mg

Water277 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.

a pound of sifted sugar, the juice of one and the grated rind of two lemons, with ^lb. finely pounded almonds (freshly ground almonds can be used) with a little rose water. Beat these all well together, and when thoroughly mixed strew in at the last ^lb. dried and sifted flour

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