Lemon and Apple Filling for Cake
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Excellent eaten fresh.
Presented as published in 1904. 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
1176Calories
8 gProtein
279 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories1176 kcal
Protein8.1 g
Carbohydrates279 g
Fiber9.8 g
Sugars258 g
Total Fat11 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium11 mg
Potassium630 mg
Calcium62 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A12 mcg
Vitamin E2.3 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline23 mg
Caffeine0 mg
Water811 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 11. The excerpt below is the record exactly as published.
the yolk of an egg beaten up with a cupful of sugar, the grated peel and juice of a lemon, and three tart apples, grated. Cook in a double boiler till scalding hot, stirring 36 constantly. When cold put between the layers of cake. It is excellent eaten fresh. FEBRUARY 230 "Give him three ratafias soaked in a dessert- spoonful of cream." — George Eliot ("Mill on the Floss"). RATAFIA is a cordial made by blanching two ounces of peach and apricot kernels, bruising them and putting them in a bottle with a pint of brandy. Set it aside for a month, then remove the kernels and add a cup of cold water
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