vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
The shape and depth of the pans greatly affect the quality of the cake.
Presented as published in 1882. 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
908Calories
11 gProtein
215 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories908 kcal
Protein11 g
Carbohydrates215 g
Fiber0.1 g
Sugars142 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol28 mg
Sodium23 mg
Potassium133 mg
Calcium23 mg
Iron5.3 mg
Magnesium24 mg
Phosphorus113 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate144 mcg
Choline12 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 106. The excerpt below is the record exactly as published.
Twelve eggs, the weight of lo eggs in powdered sugar, the weight of 6 eggs in sifted flour, the grated rind and juice of i lemon. Beat the yolks of eggs and sugar together to a light froth. This is essential. Add the whites of the eggs well beaten, and then the lemon and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.