White Lemon Cake
From Cookery for beginners, 1884
Presented as published in 1884. 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 Cookery for beginners (1884) by Marion Harland, page 29. The excerpt below is the record exactly as published.
Make ''white cup-cake," bake in jelly cake- tins and let it get cold. Prepare a frosting as above directed, but use the juice of two lemons and the grated peel of one
Cook this with the app: pantry check, scaling, and the assistant.