Lemon Cake Filling
From The Raleigh cook book, 1907
Presented as published in 1907. 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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 35. The excerpt below is the record exactly as published.
Lemon Cake Filling. 2 lemons (juice). Beat all together and boil until the consistency of jelly. The whites of the eggs may be left out of the jelly until it is nearly done, when the white of one egg, slightly beaten, may be added. The other white may be used for frosting for cake. 1 cup sugar; 2 tablespoons butter; 2 eggs
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