Lemon Cake

Ingredients

• Sugar 2 cups
• Butter 0.5 cup
• Milk 1 cup
• Eggs 3
• Baking powder 2.5 teaspoonfuls
• Flour 3 cups
• the grated rind of 2 large lemons
• Sugar 1 cup
• Egg 1
• Water 0.5 cup
• Butter 1 teaspoonful
• Flour 1 tablespoonful

Method

1. 1

   Prepare cake layers and for jelly, boil lemon rind, juice, sugar, egg, water, butter, and flour until thick.

2. 2

   Place jelly between layers.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 76. The excerpt below is the record exactly as published.

milk i cup. Soda I tea-spoonful. Salt one-half tea-spoonful. Flour to make the consistency of biscuits. Bake in a tin. Split in halves while warm and butter both sides (that is both pieces.) Stew one quart cranberries, sweeten, put between and on top of the layers. Eat with sugar and cream. BAKER S DIVISION. 233 LEMON SAUCE FOR CAKE. The whites of 2 eggs beaten to a froth. Sugar I cup. Butter one-half cup. Take one lemon, grate it and take out the seeds, cream the butter and sugar, then add the eggs and lemon. Stir this well, then add 6 table-spoonfuls of warm water, put it in to steam until thick, and serve hot. If the cake is stale, steam it also. Cut into thin slices and pour the sauce over it. LEMON CAKE. A delicious lemon jelly cake which will keep well and which is in fact better after it has been kept for a week, is an easily obtained luxury. Sugar 2 cups. Butter one-half cup. Milk I cup. Eggs 3. Baking powder two and one-half tea-spoonfuls. Flour 3 cups. This makes 5 layers. For the jelly, use the grated rind of 2 large lemons, and the juice also. Sugar I cup. Eggs I. Water one-half cup. Butter I tea-spoonful. Flour I table-spoonful mixed with a little water. Boil until it thickens and then place between the layers of cake. 234 DOMESTIC GUIDE. QUICK CAKE. Sour milk one and one-half cups. Eggs 4. Sugar I cup. Butter one-half cup. Baking powder i tea-spoonful. Flour 4 cups. Mix and bake in a quick oven. COOKING DIVISION. 23$ COOKING DIVISION. CREAM OF RICE SOUR Two quarts of chicken stock (the water in which fowls have been boiled will answer). One tea-cupful of rice. A quart of cream or milk. A small onion. A stalk of celery. Salt and pepper to taste. Wash the rice carefully and add to chicken stock, onion and celery. Cook slowly 2 hours. It should hardly bubble. Put through a sieve, add seasoning and the milk or cream, which has been allowed to just come to a boil. If milk, use also a table-spoonful of butter. TURKEY SOUP. Save all the bones and break the back-bone into 2 or 3 pieces. Boil these in a little more water than you want soup for an hour. Then skim out the bones, and put in the meat. Cut in very small pieces, and boil a few minutes more, and then sea- son with a little salt and pepper. 236 DOMESTIC GUIDE. SUET CRUST. Flour I pound. Beef suet 6 ounces. Baking powder i tea-spoonful. S

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