Lemon Snaps, Crisp

Name: Lemon Snaps, Crisp
Ingredients: 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; ten yolks or four eggs; three-fourths of a pint of milk; one spoonful of lemon extract; one fourth of an ounce of ammonia

From Perfection in baking, 1895

Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 25. The excerpt below is the record exactly as published.

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

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