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Apple Jelly Cake


  • 1 cup of butter
  • 2 cups of sugar
  • 4 eggs, whites beaten separately
  • 1 cup of milk
  • 2 teaspoons of baking-powder
  • 3 1/2 cups of flour


Rub butter and sugar to a cream, add eggs, milk, baking-powder and flour. Bake in layer tins.


  • 3 large apples ("Greenings" preferred)
  • juice and peel of a lemon
  • 1 cup of sugar
  • 1 well-beaten egg


Pare and grate the apples, the juice and peel of a lemon, sugar and egg. Put in ingredients together and boil, stirring constantly until thick. Cool and fill in cake.


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The International Jewish Cook Book (1919).

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