Cookies
From Kirmess cook book, 1907
Serves 3
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 Kirmess cook book (1907), page 187. The excerpt below is the record exactly as published.
cookies. Mrs. M. Cornell, Bay Side, L. 7. One cup butter, two cups granulated sugar, four whole eggs, one and one-half cups sour cream, tea- spoonful of soda, juice of half a lemon, five cups of flour. Mix butter and sugar together, put in the eggs and work with the hand just enough to mix it. Mix soda and cream together and add this. Then add the flour. DonH beat at all. Mix always gently with the hand. Put the batter in ice box for a few hours, then roll very thin, cut with roimd scolloped cutter and bake until brown, then remove from oven and sprinkle with sugar. Serve when cold. cookies. Mrs. C- W. Cropper. One cup butter, one cup thick sour cream, two cups sugar, two eggs, one teasponf ul saleratus, a small quan- tity of nutmeg or caraway seed, as preferred. SWEDISH OATMEAL COOKIES. Mrs. Lee Condict. One cup brown sugar, one cup butter, one cup milk, one cup raisins chopped, five cups oatmeal, two tea- spoonsfuls baking powder, pinch of soda, vanilla, flour to thicken, roll thin and cut like cookies. 438 KIRMESS COOK BOOK. OOOKIBS. Miss MunsM, Bye, N. F. One and three-quarter cups sugar, one and a half butter, one egg, one-half teaspoonful soda, dissolTe in Fery little boiling water, then fill cup with sweet cream, i three cups flour, two level teaspoonfuls baking powder, ' rind and half the juice of one lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.