vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Cake
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
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
727Calories
14 gProtein
150 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein14 g
Carbohydrates150 g
Fiber2.2 g
Sugars135 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium234 mg
Potassium191 mg
Calcium107 mg
Iron5.1 mg
Magnesium20 mg
Phosphorus215 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C22 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.4 mg
Folate73 mcg
Choline297 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 197. The excerpt below is the record exactly as published.
Two teacups of sugar, six eggs, half a cup of boiling water, the grated rind of half a lemon, one teaspoon of lemon juice. Beat the sugar and the yolks of the eggs to a froth and the whites to a stiff froth. Add the lemon to the yolks and sugar, then add the boiling water, then the whites, and lastly the flour
Cook this with the app: pantry check, scaling, and the assistant.