vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Jelly Cake
From Temperance cook book, 1887
Serves 10
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 109. The excerpt below is the record exactly as published.
LEMON JELLY CAKE. Two cupfuls of granulated sugar, one-half cup of butter, one cupful of sweet milk, three cupfuls of flour, three eggs, three teaspoonfuls of Equity baking-powder
Cook this with the app: pantry check, scaling, and the assistant.