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Lemon Custard Layer Cake
From Fruit recipes, 1907
Serves 5
Makes four layers.
Presented as published in 1907. 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
839Calories
15 gProtein
184 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein15 g
Carbohydrates184 g
Fiber0 g
Sugars123 g
Total Fat25 g
Saturated Fat2.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol207 mg
Sodium222 mg
Potassium242 mg
Calcium181 mg
Iron5.3 mg
Magnesium33 mg
Phosphorus246 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.4 mg
Folate144 mcg
Choline126 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 84. The excerpt below is the record exactly as published.
LEMON CUSTARD LAYER CAKE Two cups of sugar, one-half cup of butter, one cup of milk, three eggs, one and a half teaspoonsof baking-powder, and three cups of flour. This makes four layers. For filling take the juice and grated rind of two lemons, one egg, one cup of sugar and one-half cup of water, one 198 FRUIT RECIPES teaspoon of butter and two tablespoons of flour
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