Lemon Wafers
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Baker's ammonia (ammonium carbonate) was a traditional leavening agent, but modern recipes typically use baking powder or baking soda.
Ingredients
Method
Cover baker's ammonia with milk and let soak overnight.
Next morning, add sugar, Crisco, salt, well-beaten eggs, oil of lemon, and enough flour to make a stiff dough.
Roll very thin, cut into squares or diamonds, and place on greased tins.
Bake for 5 to 7 minutes in a hot oven at 400 degrees Fahrenheit.
Original recipe, verbatim
Lemon Wafers
2 eggs 5 cents baker's ammonia
2 cupfuls sugar 5 cents oil of lemon
2 cupfuls Crisco Flour to make stiff dough
2 cupfuls milk 2 teaspoonfuls salt
Cover ammonia with milk and let soak over night. Next morning add
sugar, Crisco, salt, eggs well beaten, lemon and enough flour to make a
stiff dough. Roll very thin, cut in squares or diamonds, lay on Criscoed
tins and bake from five to seven minutes in hot oven.
Sufficient for one hundred and eighty-six wafers.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.