Lemon Filling for Cakes

Name: Lemon Filling for Cakes
Ingredients: 1 cup sugar; 1 teaspoon flour; 1 tablespoon water; Orated yellow rind of 1 lemon; 1 egg

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

855Calories

7 gProtein

203 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories855 kcal

Protein6.6 g

Carbohydrates203 g

Fiber0 g

Sugars201 g

Total Fat5.4 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium74 mg

Potassium77 mg

Calcium31 mg

Iron1.1 mg

Magnesium7.4 mg

Phosphorus102 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate28 mcg

Choline147 mg

Caffeine0 mg

Water53 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 43. The excerpt below is the record exactly as published.

LEMON FILLING FOR CAKES. Mrs. Louise Cullens. 1 cup sugar. 1 teaspoon flour. 1 tablespoon water. Orated yellow rind and juice of 1 egg

Cook this with the app: pantry check, scaling, and the assistant.