Transcribe
Translate
M. E. Ludwig cookbook, 1910
Page 54
More information
digital collection
archival collection guide
transcription tips
Lemon Jelly Cake 1 1/2 C. sugar. Butter size of an egg - rub together until creamed. Add 1 c. sweet milk; then 3 cups flour, sifted 3 times and 2 1/2 tsp. baking powder, which should be sifted with the flour the last time. Beat the whites of four eggs thoroughly & put in last. This will make 3 layers Lemon Jelly Filling Put together the yolks of 4 eggs, well beaten, 1 tbsp. of cornstarch, 1 c. water, & 1 c. sugar Set on back of stove to cook slowly Add juice & grated rind of 1 lemon. When cold put between the layers of the cake
Saving...
prev
next
Lemon Jelly Cake 1 1/2 C. sugar. Butter size of an egg - rub together until creamed. Add 1 c. sweet milk; then 3 cups flour, sifted 3 times and 2 1/2 tsp. baking powder, which should be sifted with the flour the last time. Beat the whites of four eggs thoroughly & put in last. This will make 3 layers Lemon Jelly Filling Put together the yolks of 4 eggs, well beaten, 1 tbsp. of cornstarch, 1 c. water, & 1 c. sugar Set on back of stove to cook slowly Add juice & grated rind of 1 lemon. When cold put between the layers of the cake
Szathmary Culinary Manuscripts and Cookbooks
sidebar
