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Lemon Coconut Filling

A historical recipe from The Calumet book of oven triumphs!, by General Foods Corporation (1934).

A historical recipe

The Calumet book of oven triumphs!, by General Foods Corporation (1934). Project Gutenberg eBook #65398.

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 The Calumet book of oven triumphs!, by General Foods Corporation (1934). Digitised by Project Gutenberg, eBook #65398 (https://www.gutenberg.org/ebooks/65398). 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.

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Ingredients

Method

  1. 1 cup confectioners’ sugar ¼ teaspoon salt 1 teaspoon grated lemon rind ¼ cup lemon juice 1 egg, slightly beaten 1 cup Baker’s Coconut, Premium Shred Combine sugar, salt, lemon rind and juice, and egg in top of double boiler.
  2. Place over boiling water and cook 5 minutes, or until mixture is thick, stirring constantly.
  3. Remove from boiling water;
  4. add coconut, and cool.
  5. Makes enough filling to spread between two 9-inch layers, or to fill centers of about 9 cup cakes.
  6. To fill cup cakes, remove cone-shaped piece from center of each cake;
  7. add filling and replace tops.
  8. Cover with whipped cream.