Lemon Cream Cake

Name: Lemon Cream Cake
Ingredients: 1/2 cup butter; 3 cups sugar; 1 cup sweet milk; 3 eggs, yolks and whites beaten separately; 3 cups flour; 3 teaspoonfuls baking powder; 1 cup sugar (for filling); 2 tablespoonfuls butter (for filling); 2 eggs (for filling); grated rind and juice of 2 lemons

From A bill of fare for every day in the year ..., 1892

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

4896Calories

75 gProtein

1116 gCarbs

142 gFat

Full nutrition (34 nutrients)

Calories4896 kcal

Protein75 g

Carbohydrates1116 g

Fiber5.6 g

Sugars809 g

Total Fat142 g

Saturated Fat7.9 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol1245 mg

Sodium1799 mg

Potassium1177 mg

Calcium1073 mg

Iron29 mg

Magnesium155 mg

Phosphorus1250 mg

Zinc6.2 mg

Copper0.9 mg

Manganese3 mg

Vitamin D5 mcg

Vitamin C106 mg

Vitamin A402 mcg

Vitamin E2.9 mg

Vitamin K0.8 mcg

Vitamin B60.8 mg

Vitamin B122.2 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2.8 mg

Niacin (B3)26 mg

Folate741 mcg

Choline745 mg

Caffeine0 mg

Water430 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 49. The excerpt below is the record exactly as published.

Lemon Cream Cake. Tea. Lemon CRE.^M Cake.— !^ cup butter, 3 cups sugar, i cup sweet milk, 3 eggs, yolks and whites beaten separately, 3 cups flour, 3 teaspoonfuls baking powder. Bake in jelly tins. For tilling, I cup sugar, 2 tablespoonfuls butter, 2 eggs, grated rind and juice of 2 lemons

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