Dinner
Lemon cookies
Lemon cookies, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream two cupfuls of granulated sugar and one cupful of butter.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cream two cupfuls of granulated sugar and one cupful of butter.
- Add three beaten eggs and flavor with lemon juice.
- Sift into the mixture enough flour to make the dough stiff enough to handle, roll thin, cut out and bake.
Historical transcription
Source method
- 1
Cream two cupfuls of granulated sugar and one cupful of butter. Add three beaten eggs and flavor with lemon juice. Sift into the mixture enough flour to make the dough stiff enough to handle, roll thin, cut out and bake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.