Sift the flour 4 times. Beat yolks of eggs until light and thick. Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the whites until stiff and add the cream of tartar and the remaining sugar. Combine the egg mixtures. Add salt to flour and fold into the egg mixture lightly. Pour into an ungreased pan with center tube. Bake at 325-F for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (756g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 4.2mg||0 %|
|Potassium 238.4mg||6 %|
|Total Carbohydrate 716g||211 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 711.6g|
|Protein 15.7g||22 %|
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Calories per serving: 2885
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