Extra Lemon Snaps

Ingredients

• two and one-half pounds of sugar
• two and three-fourth pounds of pastry flour
• eighteen ounces of washed butter
• one pint of eggs
• one-half of an ounce of ammonia
• one teaspoonful of lemon extract

Method

1. 1

   Rub sugar and butter dry, mix eggs, ammonia, and lemon extract, then bake at 340 to 350 degrees.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 25. The excerpt below is the record exactly as published.

Sxtrn Lemon Snaps. Two and one-half pounds of sugar and two and three-fourth pounds of pastry flour, rub dry with eighteen ounces of washed butter; mix together one pint of eggs, egg coloring, one half of an ounce of ammonia, one teaspoonful of lemon extract. Bake at 340 to 350 degrees. Lemon Snaps, Crisp. Mix three pounds of powdered sugar, one pound of butter, one- fourth of a pound of lard, two ounces of baking powder, four and one- half pounds of flour; then add ten yolks or four eggs, three-fourths of a pint of milk, one spoonful of lemon extract, one fourth of an ounce of ammonia. Wash with the following: One tablespoonful of desiccated egg food or two eggs, a little milk, one tablespoonful of cornstarch, one-half of a spoonful of salt; mix all together well. Bake at 370 degrees on ungreased tins. Orange Creseents. Line a shallow tin with paper and fill three-fourths of an inch thick with the following mixture: One-half of a pound of butter and lard, three-fourths of a pound of sugar; add slowly five eggs, one- third of a pint of milk, the juice and peel of one orange; then one pound of flour with one-half ounce of baking powder. Bake in medium heat, then turn out on sugared paper. When cold, ice on bottom with orange;, and cut with plain round cutters in half-moon shape. Dip your cutter in water occasionally. This is a very valuable recipe, as it never fails; you can bake it very quickly, or slower, if thick. — 53 — Choeolate Diamonds. Take the preceding sheet, ice with chocolate while warm, cut in diamonds and on top of each set one silver dragee. Fried Cakes. Stir together eight eggs, one and one-half pounds of sugar, one- fourth of a pound of butter; then add one quart of milk, salt, mace, and four and one-half pounds of pastry flour with two ounces of baking powder, mix light, so it will not be tough. Have the grease hot before you cut them out, and turn them over before they com- mence to break on top. Doughnuts or Crullers. Five eggs, twenty ounces of sugar, one and one-fourth quarts of milk, one-fourth of a pound of butter, salt, mace or vanilla flavor; then add four pounds of pastry flour with two ounces of baking powder. Roll out the same as for fried cakes, cut out with cruller cutter, and pull the right upper corner through the second cut. Bake at once. When cold, roll in powdered sugar, cornstarch and cinnamon mixed. If you want to use sour milk, use one-half ounce of soda in the milk, and one ounce of cream of tartar in the flour. Raised Doughnuts. Dissolve one ounce of yeast in one and one-half quarts of warm milk; add three-fourths of a pound of sugar, three ounces of butter, four eggs or ten yolks, salt, mace, mix with enough flour to make medium soft dough (half pastry and half spring wheat flour); set away to raise. Push down well; let rest a short time and roll out one-third of an inch thick, cut with fried cake cutter; let lay a minute and fry hot. Christmas Mixture. Mix together two pounds of granulated and light brown sugar, eighteen ounces of butter, one quart of milk, with one teaspoonful of ammonia and three pounds of flour; make a dough like sugar cakes; cut in different shapes. — 54 — Jelly Doughnuts (Bismarts). The same dough as Raised Doughnuts. Break and roll up like biscuits, only smaller; let raise some, then flatten, lay in the center a teaspoonful of jam or hard jelly. Pull the dough from all sides over the top; set on a cloth dusted with flour and cover up well in a warm place. When raised to over double their size, pick up carefully, and fry slowly on both sides. Cocoanut Wafers. Three pounds of sugar, one and one-half pounds of butter, one- half pound of lard, ten eggs; mix together; flavor with vanilla. Dis- solve one ounce of ammonia in one pint of milk and add to the above; also six pounds of pastry flour, salt, and one-half pound of grated cocoanut. Roll out like sugar cookies; wash with egg, dip in cocoa- nut and bake like sugar cakes. If too stiff, add a little more milk. Sprin irer-le. Beat up well three pounds of powdered sugar with fourteen eggs; add two ounces of anise seed, one-half of an ounce of ammonia

Cook this with the app: pantry check, scaling, and the assistant.