vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 6
Presented as published in 1882. 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
830Calories
19 gProtein
162 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories830 kcal
Protein19 g
Carbohydrates162 g
Fiber1 g
Sugars115 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium305 mg
Calcium80 mg
Iron5.4 mg
Magnesium35 mg
Phosphorus273 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C19 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4 mg
Folate142 mcg
Choline298 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 112. The excerpt below is the record exactly as published.
LEMON CAKE. Twelve eggs, one and one-half pounds sugar, three-fourths pound of flour ; grate the outside of 2 lemons with the inside of i, or add i glass of wine with 3 tea-spoonfuls of essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.