Filling for Sponge Cake Roll
From Southern Recipes, 1913
Presented as published in 1913. 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 Southern Recipes (1913) by Laura Thornton Knowles, page 10. The excerpt below is the record exactly as published.
FILLING FOR SPONGE CAKE ROLL The pulp of three lemons and the rind of one, either grated or chopped very fine, two tablespoonfuls of butter, six eggs beaten separately, sugar to taste, three-fourths of a teacup of cold water
Cook this with the app: pantry check, scaling, and the assistant.