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Title: Lemon Jelly Cake
Categories: Cake
Yield: 4 Servings
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Two cups of sugar, half a cup of butter, three eggs, one cup of milk, three cups of flour, three teaspoonfuls of cream tartar, one teaspoonful of soda. Bake in layers as for jelly cakes. For filling use one cup of sugar, one cup of water, one cup of stewed apples, one egg, one tablespoonful of flour, one large lemon; grate the rind and use the juice. Put your dish in a kettle of boiling water, let it come to a boil. Spread upon layers.
Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4
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