Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
618
Calories
14g
Protein
13g
Fat
111g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of but- ter
- one cup of sugar
- one pound of sugar
- half pound of butter
- a pound of flour
- three lemons
- three fourths
Directions
1
Having made white cake, take for the filling one cup of but- ter, one cup of sugar, juice of three lemons. Cook until the consistency of honey ; spread between the cake as for jelly cake. — Mrs. J. A. Howerton.
2
MRS. CLAY'S PREMIUM CAKE.
3
Fourteen eggs — whites only, one pound of sugar, three fourths, of a pound of flour, a half pound of butter; whisky and lemon to taste.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive