Dessert
Lemon cake
Marion Harland’s original method for Lemon cake, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One cupful of butter;
- two and a half cupfuls of sugar;
- three eggs, yolks and whites beaten separately;
- four cupfuls of flour;
- one scant teaspoonful of baking-soda dissolved in a little milk;
- one cupful of sweet milk;
- the juice and grated rind of two lemons.
- Beat butter and sugar to a cream, add the yolks, well beaten, then the milk and soda.
- Then add two cupfuls of the flour, the juice and grated rind of the lemons.
- Mix again, and, last of all, add the whites of the eggs beaten to a stiff froth.
Historical transcription
Source method
- 1
One cupful of butter; two and a half cupfuls of sugar; three eggs, yolks and whites beaten separately; four cupfuls of flour; one scant teaspoonful of baking-soda dissolved in a little milk; one cupful of sweet milk; the juice and grated rind of two lemons. Beat butter and sugar to a cream, add the yolks, well beaten, then the milk and soda. Then add two cupfuls of the flour, the juice and grated rind of the lemons. Mix again, and, last of all, add the whites of the eggs beaten to a stiff froth. Bake in a hot oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.