Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES


Take one pound of sugar, yolks of eight eggs with two whole ones, the juice of five large lemons, the grated peel of two, and one-quarter pound of butter. Put the sugar, lemon and butter into saucepan and melt over a gentle fire. When all is dissolved, stir in the eggs which have been beaten, stir rapidly until it is thick as honey, and spread some of this between the layers of cake. Pack the remainder in jelly glasses.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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