Lemon Jelly Cake (American)

Name: Lemon Jelly Cake (American)
Ingredients: half a cup of butter; two cups of sugar; one cup of milk; three eggs; three and a half cups of flour; two teaspoonfuls of cream of tartar; one teaspoonful of carbonate of soda

From Bread, cakes, and biscuits, 1902

Lemon filling is made with lemon juice, sugar, water, egg, cornflour, and butter.

Presented as published in 1902. 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

3541Calories

75 gProtein

758 gCarbs

118 gFat

Full nutrition (34 nutrients)

Calories3541 kcal

Protein75 g

Carbohydrates758 g

Fiber0 g

Sugars414 g

Total Fat118 g

Saturated Fat9.2 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol839 mg

Sodium1595 mg

Potassium2808 mg

Calcium487 mg

Iron28 mg

Magnesium167 mg

Phosphorus1038 mg

Zinc6.3 mg

Copper0.8 mg

Manganese3.4 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)3 mg

Niacin (B3)30 mg

Folate773 mcg

Choline484 mg

Caffeine0 mg

Water391 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 105. The excerpt below is the record exactly as published.

Lemon Jelly Cake (American). — Take half a cup of butter, two cups of sugar, one cup of milk, three eggs, three and a half cups of flour, two teaspoonfuls of cream of tartar, and one teaspoonful of carbonate of soda

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