Robert E. Lee Cake

Name: Robert E. Lee Cake
Ingredients: Ten eggs; the weight of 10 eggs in sugar; half the weight in flour; the juice of one lemon

From Colonial recipes, from old Virginia and Maryland manors, 1907

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

737Calories

63 gProtein

11 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories737 kcal

Protein63 g

Carbohydrates11 g

Fiber0.3 g

Sugars4.4 g

Total Fat48 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1860 mg

Sodium711 mg

Potassium793 mg

Calcium286 mg

Iron8.8 mg

Magnesium66 mg

Phosphorus998 mg

Zinc6.5 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D10 mcg

Vitamin C39 mg

Vitamin A800 mcg

Vitamin E5.4 mg

Vitamin K1.5 mcg

Vitamin B60.9 mg

Vitamin B124.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.3 mg

Niacin (B3)0.5 mg

Folate255 mcg

Choline1475 mg

Caffeine0 mg

Water473 g

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 5. The excerpt below is the record exactly as published.

ROBERT E. LEE CAKE (Buena Vista) Ten eggs, the weight of 10 eggs in sugar, half the weight in flour, the juice of one lemon

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