Lemon Cake (Variation)

Ingredients

• the yolks of eighteen
• the whites of twelve
• Jib. of flour
• 14lb. of caster sugar
• the grated peel of four Lemons
• 1 ilb. of butter
• 1 wineglassful of brandy

Method

1. 1

   Beat the yolks of eighteen and the whites of twelve eggs separately for half an hour, then mix together.

2. 2

   Gradually stir in 1 lb. of well-dried flour, 14 lb. of caster sugar, and the grated peel of four lemons.

3. 3

   Beat 1 lb. of butter to a creamy consistency, stir all together, and mix with 1 wineglassful of brandy.

4. 4

   Pour into a mould lined with buttered paper and bake for an hour and a half in a moderate oven.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 284. The excerpt below is the record exactly as published.

the yolks of eighteen and the whites of twelve eggs separately for half-an-hour, then mix them together, and stir in gradually Jib. of flour that has been well dried, 14lb. of caster sugar, and the grated peel of four Lemons. Beat 1 ilb. of butter to a creamy consistence, stir all to- gether, and continue beating for a short time ; mix with the Fig. 1059. Lemon-Cake Moulds (Mathews and Son). preparation 1 wineglassful of brandy

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