vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Butter Filling
From The Hotel St. Francis cook book, 1919
Serves 8
Presented as published in 1919. 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
278Calories
4 gProtein
31 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein4 g
Carbohydrates31 g
Fiber0.7 g
Sugars29 g
Total Fat17 g
Saturated Fat7.6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol82 mg
Sodium18 mg
Potassium55 mg
Calcium16 mg
Iron0.4 mg
Magnesium3.8 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A120 mcg
Vitamin E1.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline46 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 177. The excerpt below is the record exactly as published.
lemon butter filling. Glace the top with thin white icing flavored with lemon juice. Serve when the icing is dry. Orange cake. Same as lemon cake, but fill the cake with orange butter filling, and glace the top with pink icing flavored with orange. Serve with a slice of orange on top of each portion of cake. Lemon butter filling. One-half pound of sugar, four ounces of sweet butter, two lemons, the yolks of two eggs, and two whole eggs
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