Lemon Jelly Cake

Ingredients

• 1½ cups sugar
• ½ cup milk
• ½ cup butter
• 2½ cups flour
• 3 eggs
• ½ cup pecans
• 2 teaspoonfuls baking powder
• 1 teaspoonful of extract of lemon

Method

1. 1

   Mix the ingredients and bake.

2. 2

   Filling: 2 cups sugar; 1 cup pecans; 2 eggs; 2 teaspoonfuls flour; grated rind and juice of 2 lemons; 2 tablespoonfuls water.

3. 3

   Boil until it thickens, add pecans, cool, and spread between layers.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 39. The excerpt below is the record exactly as published.

1 cup butter; 2 cups flour; 1 small cup grated chocolate (bitter), dissolved in boiling water; 1 level teaspoonful of soda. — 115 — Mix well the beaten yolks, sugar and butter, then add 1 cup milk. Sift soda and flour together and stir into mixture. Add the chocolate and lastly fold in the whites. Bake in layers and put together with chocolate filling. CHOCOLATE FILLING: 1 cup sugar; % cup sweet milk ; 3 tablespoon grated chocolate (bitter) ; a pinch of salt. Boil until it will cream, then remove from fire and beat hard till it is thick enough to spread. MRS. A. D. STAHL. Pineapple Cake. iy2 cups powdered sugar; y2 cup butter; i/2 cup sweet milk; y2 cup cornstarch; iy2 cups flour; 2 tea- spoonfuls baking powder. Mix the butter and sugar to cream, add the milk, then add the flour, cornstarch and baking powder well mixed and sifted, last add the whites of 8 eggs beaten. FILLING: 1 can of grated pineapple; 1 cup sugar. Boil to a thick jelly and let cool. Make a boiled icing of 3 cups sugar; % cup water and the beaten whites of 3 eggs. MRS. SCHWARZ. Graham Cracker Layer Cake. 28 graham crackers ,rolled and mixed with 1 tea- spoon baking powder; y2 cup butter; 1 cup sugar creamed with butter; 3 eggs, yolks and whites beaten separately; % cup milk; 1 teaspoon vanilla. Bake 15 minutes. MRS. MAX BIERSCHWALE. MRS. G. L. STEBBINS. — 116 — Jam Cake, 3 eggs; 1 cup of sugar; % cup of butter; V/2 cups of flour; 1 cup jam; 4 tablespoonfuls sour milk; 1 teat spoonful of soda dissolved in the sour milk. Adding jam last. For flavoring a little cinnamon, allspice and nut- meg. Bake in layers. FILLING: 2 cups of sugar; 2/3 cupful of milk; butter the size of a pecan. Boil 4 minutes, then beat to a soft creamy mixture. MRS. F. MORGAN. Plain Layer Cake. 1 cup sugar; 1 tablespoon butter; 3 eggs; % cup milk; 2 level teaspoonfuls baking powder; 1 cup flour. Cream butter and sugar, add eggs one at a time, beaten well, then milk, flour and baking powder. This makes 2 layers. Use any icing preferred. MRS. ROBERT BLUM. Plain Layer Cake. % cup butter; 2 cups sugar; (cream butter and sugar) ; 5 whole eggs (add 2 at a time and beat tho- roughly); 1 cup sweet milk; 3 cups flour; 1 teaspoon baking powder and flavor to taste. LEMON ICING : 2 cups sugar ; yolks of 4 to 6 eggs ; 1 heaping tablespoonful of butter; 1 heaping tablespoon- ful of flour; 1 tablespoonful of water; juice of iy2 lemon. Cook in double boiler. MRS. FELIX KEIDEL. Layer Cream Cake. 1 cup butter; 4 eggs; 1 cup milk; 3 cups flour; 2 cups granulated sugar; I teaspoonful baking powder; 2 cups fresh cream. — 117 — Mix the butter, sugar and yolks of the eggs well, then stir in the milk. Add the flour and baking powder, and the well beaten whites last. (Enough for 4 layers. ) FILLING: Whip the cream and stiffen with sugar and put between the layers when they are tho- roughly cool. MRS. WM. WAHBMUND. Layer Cream Cake. % cup butter; IV2 cup sugar; 3 eggs; 1 cup milk; 2y2 cups flour; 2 teaspoons baking powder; 1 teaspoon any kind of flavoring. Cream butter and sugar, add eggs one at a time, beating well, then milk, flour, baking powder and flavor. FILLING: Whipped cream sweetened and flavored to taste. MRS. LOUIS KOTT. Lemon Jelly Cake. iy2 cups sugar; V2 cup milk; y2 cup butter; 2y2 cups flour; 3 eggs; y2 cup pecans; 2 teaspoonfuls baking powder; 1 teaspoonful of extract of lemon. FILLING: 2 cups sugar; 1 cup pecans; 2 eggs; 2 teaspoonfuls flour; grated rind and juice of 2 lemons; 2 tablespoonfuls water. Boil until it thickens, add pecans, cool, and spread between layers. E. LOUDON. Pecan Layer Cake. 4 eggs; y2 tb butter; y2 lb sugar; V2 K> flour; y2 lb pecans; 'y2 cup milk

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