Lemon Chiffon Cake
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
8865Calories
48 gProtein
174 gCarbs
900 gFat
Full nutrition (34 nutrients)
Calories8865 kcal
Protein48 g
Carbohydrates174 g
Fiber2.3 g
Sugars69 g
Total Fat900 g
Saturated Fat75 g
Monounsaturated Fat666 g
Polyunsaturated Fat118 g
Omega-30.9 g
Cholesterol1116 mg
Sodium447 mg
Potassium3774 mg
Calcium195 mg
Iron15 mg
Magnesium58 mg
Phosphorus697 mg
Zinc4.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D6 mcg
Vitamin C6.6 mg
Vitamin A480 mcg
Vitamin E300 mg
Vitamin K63 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)8.3 mg
Folate363 mcg
Choline897 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 12. The excerpt below is the record exactly as published.
LEMON CHIFFON CAKE ay C. Cake Flour 6 Large Eggs, separated 13 C. Sugar 3/4 C. Cold Water 1 tsp. Baking Powder 2 tsp. Lemon Juice 1 tsp. Salt 1 tsp. Lemon Rind 4C. Salad O11 4 tsp. Cream of Tartar
Cook this with the app: pantry check, scaling, and the assistant.