vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Cake
From Cassell's dictionary of cookery, 1892
Serves 3
Time to bake: about 1 hour. Sufficient for a pint mould.
Presented as published in 1892. 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
804Calories
32 gProtein
127 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories804 kcal
Protein32 g
Carbohydrates127 g
Fiber1.9 g
Sugars78 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium288 mg
Potassium447 mg
Calcium141 mg
Iron7.1 mg
Magnesium45 mg
Phosphorus468 mg
Zinc3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D4 mcg
Vitamin C35 mg
Vitamin A321 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4 mg
Folate192 mcg
Choline591 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 824. The excerpt below is the record exactly as published.
the yolks of sLs eggs thoroughly. Add haK a pound of sifted sugar, the grated rind of a lemon, and two table- spoonfuls of orange-flower water. Beat all to- gether for some minutes. Dredge in gradually six ounces ot flour, add the strained lemon- juice and the whites of the eggs whisked to a firm froth. Mix thoroughly, put the mixture into buttered tins, and bake immediately. Time to bake, about an hour. Probable cost, Is. Sufficient for a pint mould. Lemon Cake
Cook this with the app: pantry check, scaling, and the assistant.