Lemon Filling Or Sauce 1930 Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESE CAKE 1930



Cheese Cake 1930 image

Mom's note says she got this recipe from "Mrs. Marcus." There are at least 3 recipes from this wonderful lady in Mom's notebook. They must have spent a lot of time together talking about cooking and sharing food and recipes with one another. Oddly enough, this recipe does not have any "cheese" in it at all!! I gave up trying to...

Provided by Marcia McCance

Categories     Other Desserts

Number Of Ingredients 6

36 graham crackers, rolled fine
1 stick butter
3 lemons, juice, and zest of rind
2 can(s) eagle brand sweetened condensed milk
6 egg yolks
6 egg whites, beaten until stiff

Steps:

  • 1. Preheat the oven to 300 degrees and cut a piece of parchment paper (the same size as the bottom of your springform pan) and place on the bottom of the pan.
  • 2. They rolled out the graham crackers with a rolling pin to make crumbs, but I would put them in a food processor and pulse until fine
  • 3. Cream the butter until soft and then add to the crumbs, mix well, and press into a spring form pan, bottom and sides (can use a glass to help form the sides) NOTE: I've never creamed butter by itself before, but that is what the recipe says -- Marcia
  • 4. Zest the rinds of the 3 lemons, then juice the lemons, and add the two cans of Eagle Brand sweetened condensed milk to the juice and zest, then stir to incorporate.
  • 5. Add six eggs yolks ONE AT A TIME, beating each egg yolk into the mix very well until all yolks are added -- beat on slowest speed possible, just until smooth -- You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Overbeat can also cause cracks to form in the cheesecake as it bakes.
  • 6. Separately beat the egg whites until stiff and gently fold into the mixture
  • 7. Carefully pour all into the spring form pan covering and filling the graham cracker crust
  • 8. Place the cake pan into the 300 degree oven, then turn the heat up to 350 letting the cake both raise and bake for 40 minutes -- DO NOT OPEN THE OVEN DOOR, or jostle the oven, or slam the door, etc. probably have to do while the kids are in school LOL
  • 9. When the 40 minutes have passed, turn the heat off in the oven but DO NOT OPEN THE DOOR -- just let it sit for 10 minutes
  • 10. After the 10 minutes have passed, then open the door, but DO NOT TOUCH THE CAKE -- it should not be moved or touched for 1 hour -- just let it rest in the cooling oven with the door ajar for an hour
  • 11. Then remove the cake and let finish cooling. Cool completely before refrigerating. Chilling a warm cheesecake will trap condensation in the cake and make it soggy.
  • 12. Cheesecakes always need to be well chilled before removing from the pan and serving, preferably 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time)..
  • 13. After it has chilled for at least 12 hours, then slide a small knife around edges of cake to loosen it from the pan and remove sides of the spring form pan; and transfer onto a cake plate and serve.
  • 14. This is the recipe that was beside the lemon sauce recipe in Mom's notebook that I posted. ( https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/lemon-filling-or-sauce-1930.html?p=9) You can use any kind of glaze, glace, or sauce (berry, cherry (https://www.justapinch.com/recipes/dessert/fruit-dessert/black-cherry-glace-for-cheesecake-or-ice.html?p=14), lemon, chocolate, vanilla, caramel, etc.) to serve, but it is excellent plain, too, or with a bit of cinnamon sprinkled on top.
  • 15. I got the additional hints and tips from: http://askville.amazon.com/make-cheese-cake-release-springform-pan/AnswerViewer.do?requestId=57041016

LEMON FILLING



Lemon Filling image

Use this luscious easy-to-prepare filling for pastries, cakes and tarts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 8

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired

Steps:

  • In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
  • Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
  • Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g

LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING



Lemon Cake With Lemon Filling and Lemon Butter Frosting image

Make and share this Lemon Cake With Lemon Filling and Lemon Butter Frosting recipe from Food.com.

Provided by MWade1

Categories     Dessert

Time 1h45m

Yield 13 serving(s)

Number Of Ingredients 19

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon, zest of
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon, zest of
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  • Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
  • To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
  • Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
  • To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
  • To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Nutrition Facts : Calories 557.4, Fat 22.9, SaturatedFat 13.7, Cholesterol 161.5, Sodium 402.8, Carbohydrate 85.3, Fiber 0.6, Sugar 67.4, Protein 5.1

LEMON FILLING OR SAUCE 1930



Lemon Filling or Sauce 1930 image

I'm not sure why my mother and the friend who gave her this recipe (Mrs. Nibley-Bullen) called this "Lemon Filling" -- I added the word "sauce" because that is how they appear to be using it. Just for the sake... I Googled "lemon filling" and find that this recipe is actually the filling for a lemon (meringue) pie! Mom's recipe said it was good on sponge cake -- but it was written next to a recipe for cheese cake that another lady had given Mom so I think she may have planned to use it over her cheese cake. You could use it however you like!! Enjoy!

Provided by Marcia McCance @mmccance

Categories     Fruit Desserts

Number Of Ingredients 4

2 1/2 - lemons -- juice and zest of the rind
1 1/2 cup(s) sugar
1 stick(s) butter
4 - whole eggs

Steps:

  • combine lemon juice, zest, sugar, and eggs in cold sauce pan until smooth-ish -- then stir in the slightly cooled but still melted butter
  • bring up the heat and simmer gently until thick, stirring constantly
  • THAT'S IT!! THOSE ARE THE DIRECTIONS I have no idea how much this makes but it might be about two cups or even more -- so could be enough to fill a prepared pie crust. Is certainly enough to spoon over sponge cake or cheese cake just before serving.

More about "lemon filling or sauce 1930 recipes"

RECIPE: JOHN PA'S HOT DOG SAUCE (JOHN PA'S HOT DOG STAND, 1930'S)
1/2 tsp ground cayenne, or more to taste. 3 cups water. Brown ground beef in heavy saucepan. Add all other ingredients and simmer 1 hour. TO SERVE: Spread hot dog with mustard. Spoon …
From recipelink.com


BEST HOMEMADE LEMON PIE FILLING RECIPE - THE THREE SNACKATEERS
Mar 18, 2024 Add a layer of plastic wrap directly to the top of your filling. Make sure the filling is completely touching the plastic. This is to ensure no film develops over the curd). 6. Let the …
From threesnackateers.com


LEMON FILLING OR SAUCE 1930 RECIPE - YUMMLY
Lemon Filling Or Sauce 1930 With Lemons Juice, Sugar, Butter, Eggs
From yummly.com


1930S LEMON CURD FILLING - RECIPES - COOKS.COM
Blend graham crackers, sugar and ... low. Add cornstarch, lemon juice and vanilla. Beat until ... off oven and let stand in oven for 2 hours.
From cooks.com


FILLING FOR LEMON PIE - RECIPE - COOKS.COM
Return to heat for 1 minute, stirring constantly. Remove from heat and stir in lemon juice, rind and butter; mix well. Cool entirely before adding to pie shell. Make meringue by beating 3 egg …
From cooks.com


1930S APPETIZERS - RECIPES - COOKS.COM
In the bowl of a food processor or blender, process all ingredients (except shrimp, butter and 2 cloves garlic). Process until smooth. Put ... Ingredients: 10 (garlic .. juice .. oil .. onion .. salt .. …
From cooks.com


FOR CANADIAN THANKSGIVING CHECK OUT THIS 1930S RECIPE FROM …
Oct 7, 2016 1 Teaspoonful of salt. 3/4 Teaspoonful of pepper. 3/4 Teaspoonful of powdered thyme. 3 Cupfuls of bread crumbs 1 Egg. Cook the onion in the butter for two or three minutes, …
From macleans.ca


3 EASY RECIPES TO UPGRADE STORE-BOUGHT THANKSGIVING STAPLES ...
4 hours ago Preheat the oven to 350 F. Butter a large baking dish. Mix the yams, cream, maple syrup, salt and beaten eggs together and spread onto the baking dish. Mix all the topping …
From abcnews.go.com


DESSERTS IN THE 1930S - RECIPES - COOKS.COM
Preheat oven to 350°F. Line ... with pie crust. In a saucepan, cook cranberries with ... minutes, or until the cranberries start to burst. Stir ... Bake for 30 minutes.
From cooks.com


TIMELESS DELIGHTS: 12 VINTAGE PIE RECIPES THAT BRING BACK …
Jun 17, 2023 This classic dessert features a buttery crust, a zesty lemon filling, and a fluffy meringue topping, creating a perfect balance of textures and flavors that will leave you craving …
From retrohousewifegoesgreen.com


1930S RECIPES: A TASTE OF VINTAGE COMFORT CUISINE - BRILLIANTIO
Apr 6, 2024 Meat and Potato Patties. Meat and potato patties were a resourceful way to extend limited meat supplies. Combine leftover ground meat with mashed potatoes, form into patties, …
From brilliantio.com


15 DELICIOUS OLD-FASHIONED LEMON DESSERT RECIPES

From clickamericana.com


3 EASY RECIPES TO UPGRADE STORE-BOUGHT THANKSGIVING STAPLES ...
18 hours ago Ingredients 1 can whole berry cranberry sauce 1 tablespoon orange flavored liqueur 1 orange, juice and zest 1 cinnamon stick 2 star anise A few springs of thyme. …
From goodmorningamerica.com


CAKE CHATTER - *VINTAGE*! 1930’S *CHEESECAKE* WITH NO... - FACEBOOK
*Vintage*! 1930’s *Cheesecake* with NO CHEESE! & topped with Lemon Glaze! Unique Recipes! Follow directions precisely! Yummy-Luscious Recipes; A...
From facebook.com


10 BEST LEMON BUTTER SAUCE DESSERT RECIPES - YUMMLY
The Best Lemon Butter Sauce Dessert Recipes on Yummly | Apple Compote, Mango Curd, Pear Caramel Sauce
From yummly.com


CLEMENTINE RICOTTA CHEESECAKE WITH CRANBERRY COMPOTE - NYT …
1 day ago Prepare the filling: If needed, heat oven to 325 degrees. Combine the sugar, cornstarch and salt in a food processor. Zest 1 clementine directly over the mixture. Process …
From cooking.nytimes.com


1930 DESSERTS - RECIPES - COOKS.COM
Cream together butter and sugar until light; add 2 cups flour and cornstarch. Mix well. Pat into a large cookie sheet. Bake for 15 minutes ...
From cooks.com


1930S ALABAMA FOOD - RECIPES - COOKS.COM
For sauce: Heat oil in saucepan over low heat. Add onion and garlic and saute until soft. Add all remaining ingredients (except ribs) and ... Ingredients: 14 (catsup .. honey .. lemon .. mustard …
From cooks.com


Related Search