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Cookies
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 94. The excerpt below is the record exactly as published.
COOKIES. ALMOND DELIGHT. Mrs. W. S. Holliday. Chop very fine one-half pound of blanched almonds. Beat the whites of four eggs very stiff, add four table- spoons of powdered sugar and then the almonds. Stir lightly, pour into a buttered cake tin, bake in a mod- erate oven until a golden brown. Whip half a pint of cream, sweeten with two teaspoons of sugar, add a teaspoon of flavoring. Split the meringue and fill with this cream. BANBURY CAKES. Mary Hardin. Filling : — Two pounds currants, one pound citron, chopped fine, three cups sugar and one cup butter creamed, two dessert spoons of ground cinnamon, two nutmegs, one-half a glass of fruit juice. Pastry :— Make a paste as for pie, roll out and spread with butter twice, roll thin and cut in squares, put a spoonful of filling in each square, fold over and moisten with white of egg and sprinkle with sugar. Bake. 196 CAKES BRAMBLES. One cup of raisins stoned and chopped very fine, one whole lemon chopped fine, four Uneda crackers rolled fine, one cup sugar, one egg. Roll rich pie crust thin and soread on square pan. Cover with mix- ture and put on another layer of crust. Pat down and cut in squares. COOKIES. Mrs. N. B. Miller. Three eggs, one cup sugar, two teaspoons baking powder, one-half cup butter, one teaspoon of lemon. Flour to stiffen
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