Lemon Cake
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 177. The excerpt below is the record exactly as published.
Lemon cake Demi tasse DINNER Consomme Oriental Ripe California olives Fillet of halibut, Cubaine Roast chicken Asparagus, Hollandaise New peas in butter Duchess potatoes Chiffonnade salad Fancy ice cream Assorted cakes Coffee Cold fonds d'artichauts, Du Barry. Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauli- flower, and cover with a well-seasoned thick mayonnaise sauce. Place each artichoke on a leaf of lettuce, and serve. Chilian salad. Place in a salad bowl equal parts of apple, celery and pimentos, all cut Julienne style. Serve with mayonnaise sauce. Lemon cake. Bake a sponge cake, as described elsewhere. Cut in three layers, and fill between with lemon butter filling. Glace the top with thin white icing flavored with lemon juice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.