vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Short-Cake
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
632Calories
1 gProtein
162 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein1.4 g
Carbohydrates162 g
Fiber2.9 g
Sugars153 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium18 mg
Potassium158 mg
Calcium37 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline5.7 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 172. The excerpt below is the record exactly as published.
LEMON SHOET-CAKE. Make a rich biscuit dough, same as above recipe. While baking, take a cup and a quarter of water, a cup and a half of sugar, and two lemons, peel, juice and pulp, throwing away the tough part of the rind; boil this for some little time; then stir in three crackers
Cook this with the app: pantry check, scaling, and the assistant.