Lemon Cake

Name: Lemon Cake
Ingredients: Two cups sugar; half cup butter; one of milk; three eggs; two teaspoonfuls Royal powder sifted in; three and half cups flour; One cup sugar; juice and grated rind of one lemon; one cup hot water; one heaping teaspoonful butter; two heaping teaspoonfuls cornstarch or flour; yolks of two eggs

From The Elm City cook book, 1896

Presented as published in 1896. 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

4418Calories

81 gProtein

958 gCarbs

138 gFat

Full nutrition (34 nutrients)

Calories4418 kcal

Protein81 g

Carbohydrates958 g

Fiber0 g

Sugars615 g

Total Fat138 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.6 g

Omega-30.1 g

Cholesterol1238 mg

Sodium356 mg

Potassium1251 mg

Calcium542 mg

Iron29 mg

Magnesium173 mg

Phosphorus1178 mg

Zinc7.1 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D7.2 mcg

Vitamin C0 mg

Vitamin A448 mcg

Vitamin E2.6 mg

Vitamin K0.7 mcg

Vitamin B60.8 mg

Vitamin B123.3 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)3.2 mg

Niacin (B3)30 mg

Folate831 mcg

Choline763 mg

Caffeine0 mg

Water648 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 13. The excerpt below is the record exactly as published.

LEMON CAKE. Two cups sugar, half cup butter, one of milk, three eggs, two teaspoonfuls Royal powder sifted in three and half cups flour. Bake in jelly tins. FILLING. One cup sugar, juice and grated rind of one lemon, one cup hot water, one heaping teaspoonful butter, two heaping tea- spoonfuls cornstarch or flour dissolved in little water, yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.