{"id":7571,"slug":"lemon-jelly-for-layer-cake","title":"LEMON JELLY FOR LAYER CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of sugar","yolks of eight eggs with two whole ones","juice of five large lemons","grated peel of two lemons","one-quarter pound of butter"],"ingredients_norm":["sugar","yolks of eggs with whole one","juice of large lemon","peel of lemon","butter"],"steps":["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 a 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.","Spread some of this between the layers of cake.","Pack the remainder in jelly glasses."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w77:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"6b9b021086a4b6412f71e630297ef6adb6a4c98f1c01fdbb9d64b340ae1fe13a","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lemon-jelly-for-layer-cake"}