LEMON CAKE
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
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
1274Calories
35 gProtein
255 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1274 kcal
Protein35 g
Carbohydrates255 g
Fiber7.5 g
Sugars140 g
Total Fat18 g
Saturated Fat5.1 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol560 mg
Sodium695 mg
Potassium865 mg
Calcium432 mg
Iron11 mg
Magnesium77 mg
Phosphorus601 mg
Zinc3.2 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D3.1 mcg
Vitamin C67 mg
Vitamin A253 mcg
Vitamin E1.9 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B121.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)9 mg
Folate282 mcg
Choline461 mg
Caffeine0 mg
Water541 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 82. The excerpt below is the record exactly as published.
LEMON CAKE. One-half cup of sugar, one teaspoon batter, one table- spoonful of milk, three eggs, one cup flour, one teaspoon baking powder; hake in jelly-tins, put between two apple and one lemon, grated together with a little sugar
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