Lemon Cake

Name: Lemon Cake
Ingredients: 0.25 lb. flour; 0.25 lb. butter; 5 lb. castor sugar; 2 eggs; 1 oz. Plasmon; 1 teaspoonful baking powder; rind of 1 lemon; 1 oz. candied lemon peel; 0.5 gill of milk

From Plasmon cookery book, 1904

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

No method was recorded for this recipe.

Nutrition per serving

9449Calories

28 gProtein

2384 gCarbs

113 gFat

Full nutrition (34 nutrients)

Calories9449 kcal

Protein28 g

Carbohydrates2384 g

Fiber3.3 g

Sugars2292 g

Total Fat113 g

Saturated Fat4.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol645 mg

Sodium701 mg

Potassium605 mg

Calcium483 mg

Iron10 mg

Magnesium68 mg

Phosphorus518 mg

Zinc2.7 mg

Copper0.5 mg

Manganese1 mg

Vitamin D2.6 mcg

Vitamin C53 mg

Vitamin A181 mcg

Vitamin E1.2 mg

Vitamin K0.4 mcg

Vitamin B60.4 mg

Vitamin B121.2 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)7.9 mg

Folate239 mcg

Choline311 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 24. The excerpt below is the record exactly as published.

LEMON CAKE. — Ingredients: | lb. flour ; \ lb. butter ; 5 lb. castor sugar ; 2 eggs ; 1 oz. Plasmon ; 1 teaspoonful baking powder ; rind of 1 lemon ; 1 oz. candied lemon peel

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