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Lemon Cake
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
1051Calories
11 gProtein
242 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1051 kcal
Protein11 g
Carbohydrates242 g
Fiber4.1 g
Sugars158 g
Total Fat6.9 g
Saturated Fat1.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.4 g
Cholesterol81 mg
Sodium767 mg
Potassium153 mg
Calcium211 mg
Iron18 mg
Magnesium28 mg
Phosphorus131 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0.9 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.9 mg
Folate131 mcg
Choline71 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 77. The excerpt below is the record exactly as published.
iemon Cake. Make a cake after any of the foregoing rules for layer cake and make a dressing for it as follows: Put in a bowl the juice and grated rind of a lemon; add a well-beaten ^%g, three-fourths of a cupful of sugar, two tablespoonfuls of corn starch, and pour over the whole a cupful of boiling water
Cook this with the app: pantry check, scaling, and the assistant.