Cookies

Ingredients

• 7oz. of warmed butter
• 2 breakfast-cupfuls of caster sugar
• 5 breakfast-cupfuls of flour
• 1 teaspoonful of saleratus (ammonia)
• 1 table-spoonful of milk
• one beaten egg

Method

1. 1

   Beat the warmed butter with caster sugar until creamy.

2. 2

   Sift in the flour.

3. 3

   Dissolve saleratus in milk, add to the flour with the beaten egg, and flavor to taste.

4. 4

   Roll the dough out thick, divide into little cakes, and bake on buttered baking-sheets for about ten minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 469. The excerpt below is the record exactly as published.

COOKIES.— A variety of small, flat, sweet cakes, highly esteemed in America. They are there made in almost every household, and give a sort of tone to the family by their quality. The term is evidently derived from the German kuchen or the French Provencal couques. The following receipts have been supplied to us by American pastrycooks. Cookies are best kept stored in tin boxes with closely-fitting lids. (1) Beat 7oz. of warmed butter with 2 breakfast-cupfuls of caster sugar, and when creamy sift in 5 breakfast-cupfuls of flour. Dissolve 1 teaspoonful of saleratus (ammonia) in Fig. 512. Cookies. 1 table-spoonful of milk, add it tojthe flour, with one beaten egg

Cook this with the app: pantry check, scaling, and the assistant.