George Lawrence
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One half cup butter
- one and one half cups granulated sugar
- one cup lukewarm water
- two and one half cups of sifted flour
- two teaspoons of vanilla extract
- two teaspoons of baking powder
- four eggs
- one lemon
Method
- One half cup butter, one and one half cups granulated sugar, one cup lukewarm water, two and one half cups of sifted flour, four eggs, whites only, one lemon juice and grated rind, two teaspoons of vanilla extract, two teaspoons of baking powder.
- Cream the butter in an earthen dish with silver spoon, stirring till light cream color, add sugar beating thoroughly.
- Sift the flour, add one half of it and the cup of water a little of each, till cup is finished.
- Beat whites of eggs stiff and dry, add one half, beat, then the rest of the flour.
- Beat well, add the juice, and grated rind of lemon or vanilla as preferred, next the baking powder and the balance of the beaten eggs.
- Turn quickly into a deep, well buttered tin, and bake for three quarters of an hour.
- The tin should be ready for use immediately the baking powder is added.
- When cold, frost with white icing.