Lemon Jelly Filling

Ingredients

• one pint of water
• the juice of three lemons
• one-half pound of powdered sugar
• two and one-half ounces of corn-starch
• a pinch of salt
• one grated lemon peel

Method

1. 1

   Boil one pint of water, the juice of three lemons and one-half pound of powdered sugar.

2. 2

   Stir into it slowly two and one-half ounces of corn-starch dissolved in a little water, a pinch of salt, and one grated lemon peel.

3. 3

   As soon as it starts to thicken, take off from the fire, and spread on the cakes, while warm.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 43. The excerpt below is the record exactly as published.

emon-, Jelly Filling. Boil one pint of water, the juice of three lemons and one-half pound of powdered sugar. Stir into it slowly two and one-half ounces of corn-starch dissolved in a little water, a pinch of salt, and one grated lemon peel

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