No. 11. Lemon Jelly Filling

Original Recipe

Grate the yellow from the rind of two lemons and squeeze out the juice; two cupfuls of sugar, the yolks and whites of two eggs beaten separately. Mix the sugar and yolks, then add the whites and then the lemons. Now pour on a cupful of boiling water; stir into this two tablespoonfuls of sifted flour, rubbed smooth in half a cup of water; then add a tablespoonful of melted butter; cook until it thickens. When cold, spread between the layers of cake. Oranges can be used in place of lemons. Another filling of lemon (without cooking) is made of the grated rind and juice of two lemons and the whites of two eggs beaten with one cup of sugar.

Ingredients

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  • 2 lemons and squeeze out the juice
  • 2 cupfuls of sugar
  • 2 eggs beaten separately
  • 1 cupful of boiling water
  • 2 tablespoonfuls of sifted flour
  • 1 cup of water
  • 1 tablespoonful of melted butter
  • 2 lemons and the whites of two eggs beaten with one cup of sugar

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Instructions

  1. 1

    Grate the yellow from the rind of two lemons and squeeze out the juice; two cupfuls of sugar, the yolks and whites of two eggs beaten separately.

  2. 2

    Mix the sugar and yolks, then add the whites and then the lemons.

  3. 3

    Now pour on a cupful of boiling water; stir into this two tablespoonfuls of sifted flour, rubbed smooth in half a cup of water; then add a tablespoonful of melted butter; cook until it thickens.

  4. 4

    When cold, spread between the layers of cake.

  5. 5

    Oranges can be used in place of lemons.

  6. 6

    Another filling of lemon (without cooking) is made of the grated rind and juice of two lemons and the whites of two eggs beaten with one cup of sugar.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)