Apple Lemon Spread

Ingredients

• 1 cup sugar
• 1 egg
• 2 or 3 grated sour apples
• the juice of one lemon
• the grated rind of one lemon

Method

1. 1

   Add sugar to egg, grated apples, and lemon juice and rind.

2. 2

   Boil until thickens, stirring constantly.

3. 3

   Cool before spreading on cake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 32. The excerpt below is the record exactly as published.

1 egg well with Vz cup sugar and add. Cook until thick and then flavor with 1 teasp vanilla. Spread when cool. — [Mrs. W. K., Cal. Boil together until it thickens 1 cup sugar and 1 cup sour cream. Remove from fire and add 1 cup nut meats. I some- times use chopped dates or figs for variety. — [Mrs. G. F., Minn. Put in a double boiler l^^ cups milk, butter size of walnut, % cup sugar, 1 egg and scant l^ cup flour. Boil until it thickens, stirring constantly. Flavor to taste. — [Mrs. S. E. Y., Me. Boil slowly about % to % hour 1 cup sweet cream with 2 cups maple sugar. Remove from fire, let it cool, then stir in 1 cup chopped English walnuts and beat until creamy. — [Mrs. J. C. H., Vt. To 1 cup sugar add 1 e^K, 2 or 3 grated sour apples and the juice and grated rind of one lemon. Boil until it thickens, stirring constantly. Cool before spreading on cake. — [Mrs. R. N. P., N. y. To the beaten white of 1 e^^ add 1 cup sugar. Mix thor- oughly and then add 1 cup strawberries, crushed. Beat together with an e^^ beater until it is as thick as whipped cream. — [O. A., Cal. Boil until it candies 1 cup brown sugar, ^ cup sweet milk, 1 tablesp flour and 1 tablesp butter. Remove from fire, beat until creamy and spread between layers and on top of cake. — [Mrs. R. A. G., N. Y. Soak 1 teasp granulated gelatine in 3 tablesp hot water. When dissolved and cooled off a little, add 1 cup confectioner's sugar and beat until smooth. Spread at once, or this icing will set. — [Miss L. E. F., Can. CAKE FILLINGS AND FROSTINGS 53 Cook in a double boiler until it thickens 1 pt sweet cream or rich milk, 1 egg, 1 tablesp cornstarch and pinch of salt. Stir constantly and after it has thickened remove from fire and flavor to taste. — [Miss B. C, la. Boil until it threads V2 lb maple sugar and V2 cup milk. Remove from fire and pour the hot syrup over the beaten whites of 2 eggs. Stir until it begins to thicken, then spread quickly between layers of cake. — [E. L. McG., Mich. Stir well and let boil until it thickens 1 cup sugar, I cup sweet milk, 4 tablesp grated chocolate or cocoa, and yolks of 2 eggs. Remove from fire, add 1 teasp vanilla, beat well, and spread between layers. — [Mrs. R. A. G., N. Y. Set 1 cup thick, sweet cream on ice until it is cold and stiff and whip with an egg beater as you would egg white, then add sugar and flavoring to taste. It is best not to prepare this filling until shortly before wanted for serving. — [Mrs. V. A. H., N. D. To 1 cup maple sugar add 1 cup coffee sugar and 1 cup sweet cream. Heat slowly until it dissolves and then boil steadily for about V2 hour. Remove from fire, add 1 cup chopped pecan nuts, stir until cold, and spread between cakes. — [Mrs. J. C. H., Vt. To y2 cup sugar add 2 tablesp flour, a little grated orange rind, % cup orange juice, 2 teasp lemon juice, 1 teasp butter and 1 beaten egg. Mix in order given and cook in a double boiler, stirring constantly until thick. Cool before spreading on cake. — [Mrs. J. S. D., N. Y. Here is a good substitute when cream is not at hand: Scrape or grate 1 good-sized apple into 1 cup of sugar. Keep on mix- ing to prevent the apple from turning dark, then add the beaten white of 1 egg and beat for about 20 to 30 minutes. Add vanilla flavor. — [Mrs. C. W. J., O. Melt 1 teasp butter with 1 tablesp flour, stir in the grated, rind of 1 lemon and the juice of 2 lemons,

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