Lemon Biscuit
From The Toronto Cook Book, 1915
Serves 12
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 52. The excerpt below is the record exactly as published.
Lemon Biscuit One egg, half cup lard or butter, one and a quarter cups white sugar, one cup of sweet milk, a pinch of salt, two and a half cents' worth baking ammonia, two and a half cents' worth of oil of lemon, flour to stiffen
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