Rub together three-quarters of a pound of lard✪ Spice Cup Cakes and three-quarters
of a pound of sugar and slowly add seven eggs (or one and one-half
ounces of dissolved desiccated egg food); then mix together and add
to this, one and one-half pints molasses, one-half pint milk and one
and one-half ounces of soda; then add to the whole, three and one-
half pounds of cake flour, two ounces ginger, one ounce cinnamon
and one teaspoonful of salt. Bake medium — about 350 degrees.
Molasses Cookies.
Use ten ounces lard, one pint milk, one quart New Orleans
molasses, two ounces soda, a little cinnamon, one teaspoonful salt,
four pounds of flour and a handful of granulated sugar✪ Molasses Cookies. Wash with
milk and cut out, having them a fair thickness.
Gin u;e r Cookies.
Use one and one-quarter pounds lard, one quart milk, two quarts
New Orleans molasses, one-half pound brown sugar, four ounces
soda, cinnamon, four ounces ginger, one and one-half ounces salt and
eight pounds of flour✪ Gin u;e r Cookies. Cut out thick and wash with milk.
69
Ginger Nuts*
One quart New Orleans molasses, one pint Porto Rico molasses,
three-quarters pint of milk (sour if possible), one and one-quarter
pounds lard, three-quarters pound granulated sugar, six pounds soft
flour; ginger, cinnamon, salt and two and one-half ounces of soda✪ Ginger Nuts.
Make a soft dough and drop with hand or spoon on the tins.
Brandy Snaps.
Stir together one pint of molasses and twelve ounces of butter
with one pound of brown sugar; add one pound of soft flour and one
ounce of cinnamon✪ Brandy Snaps. Break in pieces the size of walnuts; press flat a
little and drop in cooky tins. Bake in three to five minutes, and roll
at once over a round stick.
Freneh Ginger Nuts.
One quart molasses, three eggs, one pint milk, one ounce soda,
two and one-half pounds crumbs, one pound brown sugar, fourteen
ounces lard and about four pounds of flour✪ Freneh Ginger Nuts. Wash with egg-wash and
dip in granulated or powdered sugar.
JMolasses Fruit Calces.
Beat up one pound of brown sugar and one and one-half pounds
of butter and lard, and slowly add seven or eight eggs; then three
pints of molasses and three pints of sour milk or water with two ounces
of soda; then five to six pounds of soft flour, four pounds of currants,
three pounds of seedless raisins and one pound of finely-cut citron;
ginger, cinnamon and allspice✪ Molasses Fruit Cakes. Bake at 350 to 360 degrees.
Crunih or Spiee Cookies.
Two and one-half pounds sugar, three pounds cake crumbs, one
and one-half pounds of lard, seven eggs (or one and one-half ounces of
desiccated egg food) and one and one-half pints of molasses; cinna-
mon, vanilla and lemon. Then dissolve three ounces of soda in one
and one-half pints of milk or water, a little vinegar and five and one-
half pounds of flour. Roll out thick as ginger cookies, dip in fine
sugar and bake at 370 degrees.
— 70 —
Bolivars.
Mix two quarts molasses, one and one-half quarts water, ten
ounces lard, four ounces soda, some spices, about eight pounds flour
and a little salt. Roll out one-quarter of an inch thick; bake in a
rather warm oven.
Berkshire Cakes, ✪ Crunih or Spiee Cookies
Page 32 · 13 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rub together three-quarters of a pound of lard and three-quarters of a pound of sugar and slowly add seven eggs (or one and one-half ounces of dissolved desiccated egg food); then mix together and add to this, one and one-half pints molasses, one-half pint milk and one and one-half ounces of soda; then add to the whole, three and onehalf pounds of cake flour, two ounces ginger, one ounce cinnamon and one teaspoonful of salt. Bake medium — about 350 degrees.
Molasses Cookies.
Use ten ounces lard, one pint milk, one quart New Orleans molasses, two ounces soda, a little cinnamon, one teaspoonful salt, four pounds of flour and a handful of granulated sugar. Wash with milk and cut out, having them a fair thickness.
Ginger Cookies.
Use one and one-quarter pounds lard, one quart milk, two quarts New Orleans molasses, one-half pound brown sugar, four ounces soda, cinnamon, four ounces ginger, one and one-half ounces salt and eight pounds of flour. Cut out thick and wash with milk.
Ginger Nuts*
One quart New Orleans molasses, one pint Porto Rico molasses, three-quarters pint of milk (sour if possible), one and one-quarter pounds lard, three-quarters pound granulated sugar, six pounds soft flour; ginger, cinnamon, salt and two and one-half ounces of soda. Make a soft dough and drop with hand or spoon on the tins.
Brandy Snaps.
Stir together one pint of molasses and twelve ounces of butter with one pound of brown sugar; add one pound of soft flour and one ounce of cinnamon. Break in pieces the size of walnuts; press flat a little and drop in cooky tins. Bake in three to five minutes, and roll at once over a round stick.
French Ginger Nuts.
One quart molasses, three eggs, one pint milk, one ounce soda, two and one-half pounds crumbs, one pound brown sugar, fourteen ounces lard and about four pounds of flour. Wash with egg-wash and dip in granulated or powdered sugar.
Molasses Fruit Cakes.
Beat up one pound of brown sugar and one and one-half pounds of butter and lard, and slowly add seven or eight eggs; then three pints of molasses and three pints of sour milk or water with two ounces of soda; then five to six pounds of soft flour, four pounds of currants, three pounds of seedless raisins and one pound of finely-cut citron; ginger, cinnamon and allspice. Bake at 350 to 360 degrees.
Crumb or Spice Cookies.
Two and one-half pounds sugar, three pounds cake crumbs, one and one-half pounds of lard, seven eggs (or one and one-half ounces of desiccated egg food) and one and one-half pints of molasses; cinnamon, vanilla and lemon. Then dissolve three ounces of soda in one and one-half pints of milk or water, a little vinegar and five and onehalf pounds of flour. Roll out thick as ginger cookies, dip in fine sugar and bake at 370 degrees.
— 70 — Bolivars.
Mix two quarts molasses, one and one-half quarts water, ten ounces lard, four ounces soda, some spices, about eight pounds flour and a little salt. Roll out one-quarter of an inch thick; bake in a rather warm oven.
Berkshire Cakes,
Records on this page
Ginger CookiesSpice Cup CakesMolasses Ginger SrenclMolasses Pound CakeMolasses CookiesGin u;e r CookiesGinger NutsBrandy SnapsFreneh Ginger NutsMolasses Fruit CakesCrunih or Spiee CookiesBolivarsBerkshire Cakes