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Lemon Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 12
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
394Calories
9 gProtein
79 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein9.4 g
Carbohydrates79 g
Fiber0 g
Sugars57 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium109 mg
Calcium34 mg
Iron2.5 mg
Magnesium14 mg
Phosphorus130 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.9 mg
Folate69 mcg
Choline147 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 12 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.