Lemon Cake
From Consult me, 1902
Serves 4
Orange cakes may be made in the same way. Add a small bit of carbonate of soda to the milk, to prevent acidity.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 289. The excerpt below is the record exactly as published.
the yolks of 10 eggs, and the whites of 5, with 4 spoonfuls of orange flower water, till they froth up, then put in 1 lb. of sifted loaf sugar ; beat it one way for 40 minutes ; add % lb. of flour with the raspings of two lemons, and the pulp of a small one ; butter the tin, and bake in a quick oven carefully. Dust with sugar before placing in the oven. LEMON BLANCMANGE.— Isinglass, , 1 part ; water, 16 parts ; lemon-juice, 2 parts ; Lisbon wine, 8 parts. Sugar to sweeten, and a little grated lemon-peel to flavour. Clarify with an egg. LEMON BRANDY. — Put 2 quarts of brandy to 3 quarts of water ; take 2 lbs. of fine sugar, and 3 pints of milk. Pare 12 lemons thin ; steep the peel in the brandy 12 hours, and squeeze the lemons upon the sugar ; then pus LEM 235 LEM the water to it, and mix aH the ingredi- ents together. Pour the milk in boiling. Let it stand 24 hours, then strain, and bottle. LEMON DRINK.— Water, 4 quarts ; the juice of 10 lemons, loaf sugar, a lbs. ; get the oil from the rinds by rubbing them with the sugar ; mix ; steep the rinds a day ; then strain. LEMON CAKE. — Put 3 spoon- fuls of rose or orange-flower water to the whites ro eggs, 3 ozs. of butter, a cupful l ik, and 1 lb. of white sifted sugar ; beat them an hour with a whisk, and grate in the rind of a lemon. When well mixed, add the juice of half a lemon, and the yolks of ro eggs beaten smooth ; stir in 1 lb. of flour
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