Lemon Cake
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 10
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 51. The excerpt below is the record exactly as published.
Lemon Cake. — Two cups sugar, one cup butter, one cup sweet milk, three cups flour, whites of four eggs, one lemon, grated rind and juice, three teaspoonfuls baking powder
Cook this with the app: pantry check, scaling, and the assistant.