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Lemon Jelly Cake
From The household (of the Detroit free press), 1886
Serves 2
Jelly — Grate the yellow of the rind of one lemon, add the juice; a great spoonful of water; half cup sugar; lump of butter large as a walnut; one egg. Beat all together and let boil up a minute in a small tin.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 369. The excerpt below is the record exactly as published.
LEMON JELLY CAKE. Two large eggs, well beaten ; third of a cup of butter, melted ; one cup sugar; half-cup water or milk ; one cup and a half of flour, salt and two teaspoonfuls baking powder
Cook this with the app: pantry check, scaling, and the assistant.