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Lemon Cake
From Vegetarian cookery, 1891
Serves 4
Presented as published in 1891. 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
22 gProtein
160 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories830 kcal
Protein22 g
Carbohydrates160 g
Fiber0.7 g
Sugars114 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol465 mg
Sodium180 mg
Potassium286 mg
Calcium88 mg
Iron5.6 mg
Magnesium32 mg
Phosphorus313 mg
Zinc2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C13 mg
Vitamin A200 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.9 mg
Folate152 mcg
Choline369 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 126. The excerpt below is the record exactly as published.
Lemon Cake. Eight ounces of flour, well dried ; one pound of sugar, pow- dered and sifted ; one large lemon, and ten eggs
Cook this with the app: pantry check, scaling, and the assistant.