Aunt C's Lemon Jelly Cake
From Household hints, 1881
Better after a week or ten days.
Presented as published in 1881. 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
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 28. The excerpt below is the record exactly as published.
unt C '5 Lemon Jelly Cake. — Three cups of flour, two cups of sugar, one cup of sweet milk, three eggs, two and a half tea-spoonfuls of baking powder. This will make five layers. For the jelly. Two large lemons, one cup of sugar, one egg, half a cup of water, one tea-spoonful of butter, one ibable-spoonful of flour
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