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Post by RebeccaLee on Apr 14, 2016 21:04:35 GMT -5
We all know the Waltons drank a lot of lemonade...they would have come from California or Italy as Florida's lemon crops in 1894–1895 where the brutally cold weather destroyed much of the citrus crop and lemons were not vastly replanted until the 1950s. So wouldn't the cost been too high? Hmmmmm....in any event I found this recipe from 1931. Palermo lemons come from Italy and were reported to be the best.
 Sorting lemons in California 1930's This recipe is exactly as written in The Calumet Baking Book, published in 1931:
Palermo Lemon Cake
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder 1/4 teaspoon salt 4 tablespoons butter or other shortening 1 cup sugar 1 egg, unbeaten 1 teaspoon grated lemon rind (I used 2 rounded teaspoons) 3/4 cup milk
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and lemon rind and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in two greased 9-inch layer pans in moderate oven (375 degrees) 25 minutes. Put layers together with Lemon Filling and frost with Palermo Lemon Frosting (this was a 7-Minute cooked frosting that I did not make).
Lemon Filling
1 cup sugar 2 and 1/2 tablespoons flour grated rind 2 lemons (I used 3 teaspoons)8 1/4 cup lemon juice 1 egg, slightly beaten 1 teaspoon butter
Combine sugar and flour. Add lemon rind, lemon juice, and egg. Cook until thick, stirring constantly. Add butter. Enough for two 9-inch layers.
This recipe makes 1 (9 inch) layer cake or 16 cupcakes. For cupcakes, spoon batter into muffin tins lined with baking cups. Fill a scant 2/3 full. Bake until just starting to turn golden, about 10 minutes. Do not overbake. When cupcakes are cool, remove a small core of cake, fill with lemon filling, then frost as desired.
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Post by Kathy Lee on Apr 17, 2016 18:09:08 GMT -5
That recipe looks great! I will have to try it. Thanks for sharing.
I always thought that about the lemonade on the Waltons. All citrus would have been expensive. Plus, lemonade needs a LOT of sugar!!!!! I don't think they ever drank that much lemonade. Most people probably drank iced tea as it needs little or no sugar.
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Post by Kathy Lee on Apr 17, 2016 18:11:24 GMT -5
We all know the Waltons drank a lot of lemonade...they would have come from California or Italy as Florida's lemon crops in 1894–1895 where the brutally cold weather destroyed much of the citrus crop and lemons were not vastly replanted until the 1950s. So wouldn't the cost been too high? Hmmmmm....in any event I found this recipe from 1931. Palermo lemons come from Italy and were reported to be the best.
Sorting lemons in California 1930's This recipe is exactly as written in The Calumet Baking Book, published in 1931:
Palermo Lemon Cake
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder 1/4 teaspoon salt 4 tablespoons butter or other shortening 1 cup sugar 1 egg, unbeaten 1 teaspoon grated lemon rind (I used 2 rounded teaspoons) 3/4 cup milk
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and lemon rind and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in two greased 9-inch layer pans in moderate oven (375 degrees) 25 minutes. Put layers together with Lemon Filling and frost with Palermo Lemon Frosting (this was a 7-Minute cooked frosting that I did not make).
Lemon Filling
1 cup sugar 2 and 1/2 tablespoons flour grated rind 2 lemons (I used 3 teaspoons)8 1/4 cup lemon juice 1 egg, slightly beaten 1 teaspoon butter
Combine sugar and flour. Add lemon rind, lemon juice, and egg. Cook until thick, stirring constantly. Add butter. Enough for two 9-inch layers.
This recipe makes 1 (9 inch) layer cake or 16 cupcakes. For cupcakes, spoon batter into muffin tins lined with baking cups. Fill a scant 2/3 full. Bake until just starting to turn golden, about 10 minutes. Do not overbake. When cupcakes are cool, remove a small core of cake, fill with lemon filling, then frost as desired.
The icing sounds good. I have made a cooked or boiled icing. It takes time but is so worth the effort! Taste a bit like fluffy marshmallows! |
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Post by tommyc on Apr 19, 2016 16:56:30 GMT -5
In an episode I watched last night, they mentioned making lemonade and I thought of this post. I watched 3 episodes and can't remember which one it was in. I think it was Episode # 5.16 John's Crossroad.
If they couldn't get or afford actual lemons, perhaps Ike sold lemon juice concentrate or something along those lines? I googled it and I couldn't find any info on when lemon juice was first used. Did find that Minute Maid began production in the 1940's.
Anyone know if Earl mentioned lemonade in his books, or was it something the show writers added?
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Post by Kathy Lee on Apr 22, 2016 5:25:56 GMT -5
In an episode I watched last night, they mentioned making lemonade and I thought of this post. I watched 3 episodes and can't remember which one it was in. I think it was Episode # 5.16 John's Crossroad. If they couldn't get or afford actual lemons, perhaps Ike sold lemon juice concentrate or something along those lines? I googled it and I couldn't find any info on when lemon juice was first used. Did find that Minute Maid began production in the 1940's. Anyone know if Earl mentioned lemonade in his books, or was it something the show writers added? I wonder if we could ask people from that time? They might know. I know when I was a child we always drank iced tea. Less expensive and less sugar needed. My mother always put fresh mint leaves from our garden in it. The tea was so good! |
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Post by Kathy Lee on Apr 22, 2016 5:26:58 GMT -5
RebeccaLee I want to try this cake this weekend! Have the cake flour and the lemons all ready!
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Post by Kathy Lee on Apr 25, 2016 19:21:33 GMT -5
We all know the Waltons drank a lot of lemonade...they would have come from California or Italy as Florida's lemon crops in 1894–1895 where the brutally cold weather destroyed much of the citrus crop and lemons were not vastly replanted until the 1950s. So wouldn't the cost been too high? Hmmmmm....in any event I found this recipe from 1931. Palermo lemons come from Italy and were reported to be the best.
Sorting lemons in California 1930's This recipe is exactly as written in The Calumet Baking Book, published in 1931:
Palermo Lemon Cake
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder 1/4 teaspoon salt 4 tablespoons butter or other shortening 1 cup sugar 1 egg, unbeaten 1 teaspoon grated lemon rind (I used 2 rounded teaspoons) 3/4 cup milk
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and lemon rind and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in two greased 9-inch layer pans in moderate oven (375 degrees) 25 minutes. Put layers together with Lemon Filling and frost with Palermo Lemon Frosting (this was a 7-Minute cooked frosting that I did not make).
Lemon Filling
1 cup sugar 2 and 1/2 tablespoons flour grated rind 2 lemons (I used 3 teaspoons)8 1/4 cup lemon juice 1 egg, slightly beaten 1 teaspoon butter
Combine sugar and flour. Add lemon rind, lemon juice, and egg. Cook until thick, stirring constantly. Add butter. Enough for two 9-inch layers.
This recipe makes 1 (9 inch) layer cake or 16 cupcakes. For cupcakes, spoon batter into muffin tins lined with baking cups. Fill a scant 2/3 full. Bake until just starting to turn golden, about 10 minutes. Do not overbake. When cupcakes are cool, remove a small core of cake, fill with lemon filling, then frost as desired.
Would you mind posting the Palermo frosting recipe? Thanks! |
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Post by RebeccaLee on Apr 25, 2016 20:32:19 GMT -5
Palermo Icing (7 minute lemon icing) INGREDIENTS:
1 1/2 cups sugar
2 egg whites
1 tablespoon light corn syrup
3 tablespoons water
2 tablespoons lemon juice
1 tablespoon lemon rind
PREPARATION:
Combine sugar, egg whites (at room temperature), and syrup in top of a large double boiler. Add water and lemon juice, and beat on low speed of an electric mixer for 30 seconds or just until
Place over boiling water; beat constantly on high speed of electric mixer about 7 minutes or until stiff peaks form. Remove from heat. Add lemon rind; beat until frosting is thick enough to spread. Spread on cooled cake.
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Post by Kathy Lee on Apr 26, 2016 14:16:35 GMT -5
Palermo Icing (7 minute lemon icing) INGREDIENTS:
1 1/2 cups sugar
2 egg whites
1 tablespoon light corn syrup
3 tablespoons water
2 tablespoons lemon juice
1 tablespoon lemon rind
PREPARATION:
Combine sugar, egg whites (at room temperature), and syrup in top of a large double boiler. Add water and lemon juice, and beat on low speed of an electric mixer for 30 seconds or just until
Place over boiling water; beat constantly on high speed of electric mixer about 7 minutes or until stiff peaks form. Remove from heat. Add lemon rind; beat until frosting is thick enough to spread. Spread on cooled cake.
Thanks! |
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Post by goodnight on Apr 26, 2016 14:19:51 GMT -5
I always thought that since oranges were considered such a treat for people back then, that lemons would be also.
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Post by Kathy Lee on Apr 27, 2016 6:03:59 GMT -5
I always thought that since oranges were considered such a treat for people back then, that lemons would be also. That is what I thought also. If one orange was had to get and was a grand treat, wouldn't lemons be the same? |
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Post by Kathy Lee on Apr 27, 2016 6:06:30 GMT -5
We all know the Waltons drank a lot of lemonade...they would have come from California or Italy as Florida's lemon crops in 1894–1895 where the brutally cold weather destroyed much of the citrus crop and lemons were not vastly replanted until the 1950s. So wouldn't the cost been too high? Hmmmmm....in any event I found this recipe from 1931. Palermo lemons come from Italy and were reported to be the best.
Sorting lemons in California 1930's This recipe is exactly as written in The Calumet Baking Book, published in 1931:
Palermo Lemon Cake
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder 1/4 teaspoon salt 4 tablespoons butter or other shortening 1 cup sugar 1 egg, unbeaten 1 teaspoon grated lemon rind (I used 2 rounded teaspoons) 3/4 cup milk
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and lemon rind and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in two greased 9-inch layer pans in moderate oven (375 degrees) 25 minutes. Put layers together with Lemon Filling and frost with Palermo Lemon Frosting (this was a 7-Minute cooked frosting that I did not make).
Lemon Filling
1 cup sugar 2 and 1/2 tablespoons flour grated rind 2 lemons (I used 3 teaspoons)8 1/4 cup lemon juice 1 egg, slightly beaten 1 teaspoon butter
Combine sugar and flour. Add lemon rind, lemon juice, and egg. Cook until thick, stirring constantly. Add butter. Enough for two 9-inch layers.
This recipe makes 1 (9 inch) layer cake or 16 cupcakes. For cupcakes, spoon batter into muffin tins lined with baking cups. Fill a scant 2/3 full. Bake until just starting to turn golden, about 10 minutes. Do not overbake. When cupcakes are cool, remove a small core of cake, fill with lemon filling, then frost as desired.
How many lemons did you use? I have three but when I look at the lemon zest and juice amounts, I think I might need more!! |
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Post by Kathy Lee on Apr 28, 2016 18:12:33 GMT -5
Bought a bag of lemons. Will be baking this weekend! Yum!
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Post by patriciaanne on Apr 28, 2016 19:40:11 GMT -5
Post pictures!
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