Lemon Cream for Cake

Ingredients

• One lemon grated and juice
• one cup sugar
• two tablespoons water

Method

1. 1

   Beat together, boil, and spread between layers of cake.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 135. The excerpt below is the record exactly as published.

One cup sugar, one-half cup molasses, two-thirds cup of butter, three eggs, one-half cup of milk, two even teaspoons soda one cup raisins, one-half cup currants, a little citron, flour to beat stiff. R. WEDDING FRUIT CAKE. One pound sugar, one pound flour, one pound butter, eight eggs, two pounds raisins, one pound currants, one pound citron, one tablespoon molasses, one cup sour milk, two even teaspoons soda, one teaspoon each of spices of all kinds ; flour for stiff batter. Bake two hours in a moderate oven, sprinkling a little flour over the cake, and put on frosting while the cake is hot. Frosting. — Nine teaspoons sugar to the white of one egg, one teaspoon of powdered starch, one teaspoon strained lemon juice ; add a little sugar, then beat thin ; add a little more sugar, beat till it is stiff enough. This cake will keep a year. R. FEATHER CAKE. One egg, one cup of sugar, one cup of milk, butter the size of an egg, two teaspoons of cream tartar, one teaspoon of soda, flour for thin batter. Beat the egg, sugar and butter to a cream ; then add milk and flour ; mix cream tartar with the flour, and dissolve the soda in the milk. Bake in a quick oven twenty to thirty minutes. This cake is simple but excellent. R. GINGERBREAD. One cup of molasses, one cup of sour milk or buttermilk, one-half cup of sugar, one- half cup of butter, one egg, one teaspoon ginger, one teaspoon soda. Mix the egg, sugar, and butter thoroughly together ; dissolve the soda in the molasses ; add flour enough for stiff batter ; bake about forty minutes. Excellent. B. ICE CREAM CAKE. The whites of eight eggs, two cups of sugar, two cups of sifted flour, one cup of corn- starch, one cup of butter, one cup of milk, two teaspoons baking powder. Bake in thin layers. Preparation to put between the Cakes. — The whites of four eggs, four cups of sugar ; pour half a pint of boiling water over the sugar ; boil until clear, hard and candied ; pour the boiling hot sugar over the eggs, stirring until a stiff cream, then add a teaspoon of citric acid or juice of a lemon — also flavor with vanilla : when cool, spread between and over the cakes. This makes a delicious white cake. JELLY ROLL. Beat the yolks of four eggs with half a cup of powdered sugar ; beat the whites to a stiff, dry froth, and add to the yolks and sugar ; add a cup of pastry flour, and stir quickly and 152 HOME DISSERTATIONS. gently ; bake in a shallow pan twenty minutes. While it is yet warm cut off the edges, and spread the cake with any kind of jelly ; roll up, and pin a towel around it ; put it in a cool place till ready to serve ; cut it in slices with a sharp knife. JUMBLES. One pint of sugar, half pound of butter, one quart and one jill of flour, one teaspoon of soda dissolved in one and a half jills of sweet milk, one nutmeg, two teaspoons of cream of tartar sifted with the flour, four eggs. Stir the butter and sugar until very light, and beat the eggs one by one ; add the rnilk, nutmeg and flour. The hands must be floured for molding the jumbles ; make a roll about the size of the little finger, and five inches long ; lap the ends, and lay in a slightly buttered pan, giving plenty of room, as jumbles spread very much in baking. B. LEMON CAKE. • Three eggs, one cup of sugar, one and a half cups flour, even teaspoon cream tartar, half teaspoon soda, two tablespoons cold water. Bake in layer pans. Lemon Cream to put between the Cakes. — One lemon grated and juice, one cup sugar, two tablespoons water

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