Lemon Layer Cake a la Teckla
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 585. The excerpt below is the record exactly as published.
a pinch of salt. and. last, the whites of the eggs — well beaten. Bake in buttered and papered tins in two layers and fill. Filling. Cut the apples in small dices and cook. Divide in halves, then diride one half in three parts, making one part green, one part pink, and leaving the other part the natural color. Fill with the apples, baste with some of the apple juice, put the other layer on top. then baste again with part of the juice that is left. Decorate the top with the dices of apples in strips, and the whites of two eggs beaten with two tablespoons sugar to a stiff meringue. First make a strip of meringue, then white, green, and pink apples, alternately wave the meringue all around, put in oven five minutes. Serve hot with whipped cream as a dessert. Apple Short Cake ( Gateau croquant aux Pommes, No. 4 Make the batter [see recipe: Apple Short Cake No. ri. Bake in buttered and papered cake tins — in two layers — and fill. Filling. Cut the apples in thin slices and cook. Divide in halves, color one part green, one part pink, and leave the rest white. Fill with the apples, baste with some of the apple juice, put the layer on top, then baste again. Decorate the top with the slices of the apples in ring style, cream about one inch from the edge — first white, then with whipped cream, pink apples, whipped cream, green apples, whipped cream, white apples, whipped cream, and so on. Decorate all around the edge with whipped cream. Serve cold with whipped cream as a dessert. Strawberry Short Cake No. 1, a la Maria Mathilda Gateau croquant aux Fraises No. l,ala Mari a Mathilda One cup shortening, three cups flour, two teaspoons Roval baking powder, one cup milk, a pinch of salt, a pinch of sugar, three tablespoons cream. How to Make It. Rub butter and flour together; add salt. THE SWEDISH, FRENCH baking powder, sugar, then milk. Bake in one cake. While hot cut the cake in halves and fill. Filling. Pick and wash one quart of strawberries well; mash part of them and sweeten to taste. Fill with the mashed strawberries, baste with some of the straw¬ berry juice, put the other layer on top, then baste again. Deco¬ rate with a strip of meringue in the centre, then a row of straw¬ berries, then meringue, and so on; decorate with a waved strip of meringue all around the edge. Put in oven about five minutes. Serve hot with whipped cream as a dessert. Strawberry Short Cake ( Gateau croquant aux Fraises) No. 2 Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, one tea¬ spoon Royal baking powder. How to Make It. Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, a pinch of salt, and, last, the whites of the eggs — well beaten. Bake in cake tins, in two layers, and fill. Filling. Clean the strawberries, mash some of them, sweeten to taste. Fill with the strawberries, baste with a little of the juice, put the layer on top, baste again. Decorate with a strip of whipped cream all around, then a row of strawberries, then whipped cream, then strawberries, and so on. Serve cold with whipped cream as a dessert. Grilled Strawberry Short Cake a la Ericsson Hammond Gateau croquant aux Fraises, grille, a la Ericsson Hammond Eight round slices of stale French bread, one cup maple syrup, one tablespoon butter, two tablespoons brandy, one box ripe strawberries, whites of four eggs. How to Make It. Trim around the slices of bread. Add the brandy to the maple syrup. Soak the bread about one hour in the syrup. Put the butter in a frying pan, fry the bread until brown (take care not to let it get hard and burn). Put on a buttered baking sheet. Arrange the picked and washed straw¬ berries over the bread, sprinkle with grated chocolate, put under a salamander to get hot. In the meantime, beat up the whites of the eggs, mash some of the strawberries, put through a strainer, sweeten to taste, add to the beaten whites. Put a layer of the meringue on top, then the second piece of French bread, arrange berries, as before, sprinkle with grated chocolate. Decorate AMERICAN COOK BOOK 403 with the meringue, sprinkle with chocolate, leave under the sala¬ mander until ready to serve. Arrange on a platter with whipped cream in the centre. Serve as a hot dessert for luncheon, dinner, or supper. Orange Layer Cake a la Mabel Quist Gateau a VOrange en couches, a la Mabel Quist Five eggs, one cup powdered sugar, four tablespoons cold water, three tablespoons brandy, one cup flour, one teaspoon Royal bak¬ ing powder, three tablespoons cornstarch, and a pinch of salt. How to Make It. Add sugar slowly to the yolks. Beat to a souffle; add cold water and brandy. Sift flour, baking powder, and cornstarch. Add to the yolks and sugar. Last add the whites of the eggs — well beaten. Bake slowly in a buttered and papered pan in oven thirty minutes. Cut in four layers and fill. Filling. One and a half cups water, one cup orange juice, two tablespoons cornstarch, yolks of three eggs, one cup sugar, one tablespoon brandy. Put one cup water on the stove, add the orange juice and a little of the rind. Dissolve the cornstarch in the other half cup water. Add the yolks and sugar that have been stirred to a souffle. Add brandy. Fill cake, frost with a boiled orange frosting, decorate with white frosting according to taste. Lemon Layer Cake ( Gateau au Citron en couches ) a la Teckla Make batter [see recipe above: Orange Layer Cake]; cut in four layers and fill. £ Filling. Two cups wTater, juice of two lemons and the rind of one, yolks of four eggs, a pinch of salt, three-quarters cup sugar
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