Lemon Cake in Custard
From Wilkes County Home Demonstration Club cook book, 1947
Mrs. B. W. Pendry, Mountain View Club
Presented as published in 1947. 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
1181Calories
19 gProtein
247 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1181 kcal
Protein19 g
Carbohydrates247 g
Fiber0 g
Sugars224 g
Total Fat28 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol90 mg
Sodium2522 mg
Potassium781 mg
Calcium611 mg
Iron1.9 mg
Magnesium67 mg
Phosphorus529 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.6 mg
Folate50 mcg
Choline87 mg
Caffeine0 mg
Water435 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 53. The excerpt below is the record exactly as published.
LEMON CAKE IN CUSTARD 1 T. butter 1 lemon rind and juice 14 cup sifted flour 2 eggs separated 1 cup sugar Tut. Salt 2 cups milk
Cook this with the app: pantry check, scaling, and the assistant.