Lemon Cake

Name: Lemon Cake
Ingredients: Two cups flour; two cwps sugar; six eggs; six tablespoonfuls butter; four tablespoonfuls milk; two teaspoonfuls cream of tartar; one teaspoonful soda; two-thirds teaspoonful salt

From Durham cook book ..., 1921

Presented as published in 1921. 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

2957Calories

67 gProtein

605 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories2957 kcal

Protein67 g

Carbohydrates605 g

Fiber0 g

Sugars405 g

Total Fat101 g

Saturated Fat11 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1312 mg

Sodium2035 mg

Potassium2480 mg

Calcium308 mg

Iron20 mg

Magnesium113 mg

Phosphorus942 mg

Zinc6.1 mg

Copper0.7 mg

Manganese2 mg

Vitamin D6.6 mcg

Vitamin C0 mg

Vitamin A499 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B123 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2.6 mg

Niacin (B3)17 mg

Folate542 mcg

Choline893 mg

Caffeine0 mg

Water321 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 24. The excerpt below is the record exactly as published.

LEMON CAKE. Two cups flour, two cwps sugar, six eggs, six tablespoon- fuls butter, four tablespoonfuls milk, two teaspoonfuls cream of tartar, one teaspoonful soda (or two of baking powder), two-thirds teaspoonful salt

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