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
3
Boil this for some little time
4
Then stir in three crackers rolled fine
5
Split the short-cakes while hot
6
Spread with butter, then with the mixture
7
To be eaten warm
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
This historical recipe creates a dessert similar to modern biscuit-style shortcake, where hot biscuit dough is split to create steam pockets that absorb the lemon syrup. The crushed crackers act as a thickening agent through starch gelatinization, absorbing excess liquid while maintaining texture. Buttering the hot biscuit creates a fat barrier that prevents complete sogginess while adding richness, and the combination of lemon peel, juice, and pulp provides both bright citrus oil aromatics and concentrated acidity that cuts through the butter.
Make Ahead
The lemon mixture can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a saucepan over low heat, stirring frequently, until warm and pourable before assembling. The biscuits should be baked fresh and assembled while still hot for best results.
Storage
Due to the nature of this dessert, it does not store well once assembled—the biscuits will become soggy. If you have leftover components, store the biscuits in an airtight container at room temperature for up to 2 days and the lemon mixture refrigerated for up to 5 days. Reheat both components separately (biscuits in a 350°F oven for 5 minutes, lemon mixture on the stovetop) before assembling fresh portions.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The lemon mixture can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a saucepan over low heat, stirring frequently, until warm and pourable before assembling. The biscuits should be baked fresh and assembled while still hot for best results.
Storage
Due to the nature of this dessert, it does not store well once assembled—the biscuits will become soggy. If you have leftover components, store the biscuits in an airtight container at room temperature for up to 2 days and the lemon mixture refrigerated for up to 5 days. Reheat both components separately (biscuits in a 350°F oven for 5 minutes, lemon mixture on the stovetop) before assembling fresh portions.
