Filling for Lemon Cake
From Durham cook book ..., 1921
Spread between layers of cake.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 24. The excerpt below is the record exactly as published.
one-half cup butter, four eggs, one-half cup milk, one small teaspoonful soda, two cups flour, enough cocoa to make black. PILLING FOR CHOCOLATE CAKE. One-half cup brown sugar, five table- spoonfuls butter, three tablespoonfuls cocoa, three tablespoonfuls vanilla. Cream with the hands. — Mrs. Frank Stone. CHOCOLATE CAKE. Cream one-half cup butter, tAvo cups brown sugar. Add four eggs, two cups flour and one teaspoonful soda, one -half cup sweet milk, one-fourth large cake Baker's Chocolate. FILLING. Cream three tablespoonfuls butter, one pound confectioner's sugar, three teaspoonfuls coffee (liquid). sLx teaspoonfuls vanilla, six teaspoon- fuls cocoa. Do not cook this. — Mrs. J. D. Hamlin. LEMON CAKE. Two cups flour, two cwps sugar, six eggs, six tablespoon- fuls butter, four tablespoonfuls milk, two teaspoonfuls cream of tartar, one teaspoonful soda (or two of baking powder), two-thirds teaspoonful salt. FILLING. One and one-half cups sugar, one-half cup butter, four eggs, rind of three lemons grated, and juice
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