Lemon Twist
From Perfection in baking, 1895
A delightful lemon-flavored cookie.
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 48. The excerpt below is the record exactly as published.
Lemon Twist. Mix well, dry, two pounds of hard butter with two and three- fourth pounds of cake flour, twenty ounces of sugar, and lemon flavor; add twelve eggs and the juice of four lemons
Cook this with the app: pantry check, scaling, and the assistant.