Lemon Crackers
From Fruit recipes, 1907
Serves 24
Bake until done.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 84. The excerpt below is the record exactly as published.
one cup of milk, three eggs, one and a half teaspoonsof baking-powder, and three cups of flour. This makes four layers. For filling take the juice and grated rind of two lemons, one egg, one cup of sugar and one-half cup of water, one 198 FRUIT RECIPES teaspoon of butter and two tablespoons of flour mixed smooth with a little of the water. Boil this together until it thickens (watching carefully), then place between layers. LEMON SNAPS Beat together one cup of sugar, two-thirds cup of butter, adding two eggs, one-half teaspoon of soda dissolved in four tablespoons of hot water, and one tablespoon of lemon juice with grated rind of two lemons. Add sufficient flour to roll soft and thin and bake in a quick oven. LEMON CRACKERS Two cups of sugar, one each of shortening and milk, two eggs, grated rind of three lemons, and two ounces of baking ammonia, with sufficient flour to make a very stiff dough
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