Lemon Jelly Cake

Name: Lemon Jelly Cake
Ingredients: 1 cup sugar; Butter, size of an egg; 1¼ cups flour; 4 eggs, beaten separately; 2 tablespoons milk; 1 teaspoon baking powder; 1 cup sugar; 1 lemon; 1 egg; 1 large apple

From The Edwardsville cook book, 1906

Presented as published in 1906. 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 Edwardsville cook book (1906), page 41. The excerpt below is the record exactly as published.

LEMON JELLY CAKE. Mrs. L. M. Armstrong. 1 cup sugar. Butter, size of an egg. 114 cups flour. 4 eggs, beaten separately. 2 tablespoons milk. 1 teaspoon baking powder. Jelly For The Cake: — 1 cup sugar. 1 lemon. • 1 egg. 1 large apple

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