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Lemon Cake
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
687Calories
18 gProtein
128 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein18 g
Carbohydrates128 g
Fiber3.8 g
Sugars70 g
Total Fat14 g
Saturated Fat5.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol294 mg
Sodium1515 mg
Potassium442 mg
Calcium219 mg
Iron5.5 mg
Magnesium39 mg
Phosphorus303 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.6 mcg
Vitamin C37 mg
Vitamin A173 mcg
Vitamin E1.1 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.5 mg
Folate143 mcg
Choline232 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 24. The excerpt below is the record exactly as published.
LEMON CAKE. Sugar, i/o cup. Milk, 1 tablespoon. Flour, 1 cup. Eggs, 3. Salt, 1 teaspoon. Apples, 2. Raking powder, 1 teaspoon. Lemon, 1. Melted butter. 1 tablespoon. Lemon juice, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.