vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Sauce for Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
If the cake is stale, steam it as well.
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 76. The excerpt below is the record exactly as published.
LEMON SAUCE FOR CAKE. The whites of 2 eggs beaten to a froth. Sugar I cup. Butter one-half cup. Take one lemon, grate it and take out the seeds, cream the butter and sugar, then add the eggs and lemon. Stir this well, then add 6 table-spoonfuls of warm water, put it in to steam until thick, and serve hot. If the cake is stale, steam it also. Cut into thin slices and pour the sauce over it. LEMON CAKE. A delicious lemon jelly cake which will keep well and which is in fact better after it has been kept for a week, is an easily obtained luxury. Sugar 2 cups. Butter one-half cup. Milk I cup. Eggs 3. Baking powder two and one-half tea-spoonfuls. Flour 3 cups. This makes 5 layers. For the jelly, use the grated rind of 2 large lemons, and the juice also. Sugar I cup. Eggs I. Water one-half cup. Butter I tea-spoonful. Flour I table-spoonful mixed with a little water. Boil until it thickens and then place between the layers of cake. 234 DOMESTIC GUIDE. QUICK CAKE. Sour milk one and one-half cups. Eggs 4. Sugar I cup
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