Jelly Cake. Recipe No. 2.
Reading edition
Take: Sugar, ½ lb.; butter, 6 oz.; eggs, 8; flour, 1 lb.; lemon, 1; jelly.
Stir together till white half a pound of rolled sugar and six ounces of butter; beat eight eggs to a froth, stir them into the butter and sugar, and add a pound of flour; add the juice and grated rind of a fresh lemon; turn this mixture into scolloped tin plates that have been well buttered. Bake and arrange as in No. 1.
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