LEMON CAKE

Name: LEMON CAKE
Ingredients: One pound of dried and sifted flour; one pound of sugar; three-quarter pound of butter; eight eggs; the juice of one lemon; the peel of two; three-quarter pound of currants

From Popular cook book, 1899

Recipe attributed to Mrs. R. B. Strudwick, Hillsboro, N. C.

Presented as published in 1899. 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 Popular cook book (1899) by Seeman Printery, page 28. The excerpt below is the record exactly as published.

LEMON CAKE (VErRy Goop). One pound of dried and sifted flour, one pound of sugar, three-quarter pound of butter, eight eggs, the juice of one lemon and the peel of two, three-quarter pound of currants

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