Lemon Jumbles
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 111. The excerpt below is the record exactly as published.
LEMON JUMBLES. One egg, one teacupful of sugar, one-half teacup of butter, three teaspoonfuls of milk, juice of two small lemons, and the grated rind of one, one level teaspoon of cream-tartar, one-half (small) teaspoon of soda
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