Aunt Virginia's Lemon Butter for Jelly Cake
From The Aunts' Cook Book, 1922
You can use orange or vanilla, or anything you like best. This is enough for 1 large cake.
Presented as published in 1922. 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 The Aunts' Cook Book (1922) by [name missing], page 37. The excerpt below is the record exactly as published.
Aunt Virginia's Lemon Butter for Jelly Cake One teacup of boiling water. Take a large tablespoon of cornstarch to thicken it. When it is cooked enough and clear and thick, set it on the stove hearth, and stir in it 1 egg well beaten, and 1 cup of sugar, and a lump of butter as large as a walnut. When cool add the grating of 1 lemon and the juice
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