Recipes > Desserts > Cakes > Shortcakes > Lemon Short-Cake

Lemon Short-Cake

Instructions

Make a rich biscuit dough, same as for orange short-cake. While baking, take a cup and a quarter of water, a cup and a half of sugar, and two lemons, peel, juice and pulp, throwing away the tough part of the rind; boil this for some little time; then stir in three crackers rolled fine; split the short-cakes while hot, spread with butter, then with the mixture. To be eaten warm.

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Source

The White House Cookbook (1887)

Categories

Shortcakes.