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Lemon Short Cake
From Royal Victoria cook book, 1900
Serves 2
Mrs. B. Hanpy.
Presented as published in 1900. 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
818Calories
3 gProtein
114 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories818 kcal
Protein3.5 g
Carbohydrates114 g
Fiber2.8 g
Sugars103 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium27 mg
Potassium253 mg
Calcium99 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus83 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 53. The excerpt below is the record exactly as published.
LEMON SHORT CAKE.—Make a nice rich short cake, split and butter ; then take the rind, juice and pulp of 2 lemons, 1 cup sugar and 1 cup cream
Cook this with the app: pantry check, scaling, and the assistant.