Lemon Filling

Ingredients

• One-half cupful of cold water
• One cupful of sugar
• One even table-spoonful of flour
• One lemon (rind and juice)
• One egg (yolk only)
• One tea-spoonful of butter

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 237. The excerpt below is the record exactly as published.

LEMON FILLING. One apple (grated). One lemon (juice and grated rind). One cupful of sugar. Grate the apple and the rind of the lemon, place them on the lire with the juice and sugar, and boil for five minutes. ORANGE FILLING, NO. I. Two oranges (juice and rind). Two table-spoonfuls of cold water. Two cupfuls of sugar. Two eggs (yolks and one of the whites). Grate the yellow from the oranges, and place the gratings CAKE. 547 in a saucepan with the orange juice, a table-spoonful of the water and the sugar. Set the saucepan in another containing boiling water. Beat the yolks with the other table-spoonful of water, and when the mixture in the saucepan is hot, stir in the water and yolks. Let the preparation cook a minute, when the whole should be thickened; and just before taking it from the fire, stir in the slightly beaten white of one of the eggs. Remove at once from the heat, and use when cold. ORANGE FILLING, NO. 2. Two oranges (juice, and grated rind of but one). Two table-spoonfuls of cold water. One dessert-spoonful of corn-starch. One-half cupful of sugar. One egg. Place the corn-starch in half of the water, and when it is dissolved, stir in the beaten yolk of the egg, and stir until smooth. Place the rest of the water, the juice of the oranges and the grated rind of but one of them, on the fire, and when the liquid boils, add the egg mixture. Cook two minutes, and add the slightly beaten white of the ^gg just before taking the filling from the fire. Cool partly before using. COCOANUT BILLING, One and a-half cupful of cocoanut. Two eggs (whites). Four table-spoonfuls of powdered sugar. A little milk. Moisten the cocoanut with a little warm milk, and let it soak until well softened — usually half an hour. Beat the 548 THE PA TTE-liN COOK-BOOK. whites of the eggs to a stiff froth, and add the sugar to them. Spread on the bottom cake a thin layer of the frosting of &gg and sugar, and then a covering of the soaked cocoanut, and repeat this operation until all the layers ^e arranged. To what is left of the trosting, add enough sugar to thicken, stir in the remnant of cocoanut, and spread the mixture thickly over the top, sprinkling di^ cocoanut over the whole. CHOCOLATE FILLING, NO. I. One-half cupful of grated chocolate. 9ne-half cupful of milk. One cupful of brown sugar. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter. Place the milk and chocolate together in a saucepan on the fire, and stir until the whole is thick and creamy ; then add the sugar, stir until smooth, and cook two mm- utes. Add the butter, remove from the fire, and add the vanilla ; use when slightly cooled. For the top of the cake either use a plain frosting, or else apportion the filling so there will be enough left to cover the top. Return this portion to the fire, and cook until it is thick, stirring every minute ; then spread it on the top, smoothing it down with a knife wet in hot water. CHOCOLATE* FILLING, NO. 2. One-half cupful of grated chocolate. One-half cupful of milk. One-half cupful of white sugar. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter. CAKE. 549 Unite the ingredients the same as directed in the preced- ing recipe. This is not so sweet and rich a filling as No. I, and on that account will be found satisfactory to many. LEMON FILLING. One-half cupful of cold water. One cupful of sugar. One even table-spoonful of flour. One lemon (rind and juice). One egg (yolk only). One tea-spoonful of butter

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