Lemon Cake

Name: Lemon Cake
Ingredients: Three eggs; one cup of sugar; one and a half cups flour; even teaspoon cream tartar; half teaspoon soda; two tablespoons cold water

From Home dissertations, 1891

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

1690Calories

39 gProtein

350 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1690 kcal

Protein39 g

Carbohydrates350 g

Fiber0 g

Sugars201 g

Total Fat18 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium222 mg

Potassium1272 mg

Calcium123 mg

Iron13 mg

Magnesium69 mg

Phosphorus500 mg

Zinc3.3 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)13 mg

Folate371 mcg

Choline441 mg

Caffeine0 mg

Water162 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 136. The excerpt below is the record exactly as published.

LEMON CAKE. • Three eggs, one cup of sugar, one and a half cups flour, even teaspoon cream tartar, half teaspoon soda, two tablespoons cold water

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