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
1059Calories
16 gProtein
254 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories1059 kcal
Protein16 g
Carbohydrates254 g
Fiber7.5 g
Sugars140 g
Total Fat7.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol12 mg
Sodium482 mg
Potassium659 mg
Calcium349 mg
Iron8.4 mg
Magnesium59 mg
Phosphorus304 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C67 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.9 mg
Folate212 mcg
Choline20 mg
Caffeine0 mg
Water428 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
Cook this with the app: pantry check, scaling, and the assistant.