Cream Cookies
From The Toronto Cook Book, 1915
Serves 2
This recipe can also be made with two tablespoons of sour cream, substituting half a teaspoon of soda and half teaspoon cream of tartar for the baking powder.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 21. The excerpt below is the record exactly as published.
Cream Cookies Cream one cup brown sugar and one cup butter, add two eggs, two tablespoons sweet cream, two teaspoons baking pow- der, flavoring, and enough flour to roll. This recipe can also be made with two tablespoons of sour cream, substituting half a teaspoon of soda and half teaspoon cream of tartar for the baking powder. Lemon Cookies One egg, half cup of lard or butter, one and a quarter cups of white sugar, one cup sweet milk, a pinch of salt, a little baking ammonia and a little oil of lemon, flour to stiffen; bake in hot oven. Sponge Cookies Three eggs, one cup sugar, one heaping coffee-cupful of flour, two teaspoons baking powder
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