Recipe for Lemon Jelly Filling
1 cup sugar
1 egg
1 T water
1 t flour
1 lemon, grated rind and juice
Butter size of a small egg
Mix all ingredients well. Cook in boiler or in a sauce pan over low heat, stirring constantly if pan is used. Remove from fire when it thickens.
Found in "The Book On The Shelf" by Henry Petroski. Published by Knopf, 1999.
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