vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Crisp Cookies
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 201. The excerpt below is the record exactly as published.
a teaspoonful of soda; cream the butter, add the sugar, cream again ; then add yolks of eggs, the milk, beaten whites and flour ; a little cinnamon, nutmeg, allspice and ground cloves and one-quarter of a pound of currants, rolled in flour. COOKIES. One cup of butter, two cups of sugar, a small teacupful of sweet milk, half a grated nutmeg and flve cups of sifted flour, in which there has been sifted with it two teaspoonfuls of baking powder ; mix into a soft dough and cut into round cakes ; roll the dough as thin as pie crust. Bake in a quick oven a light brown. These can be made of sour milk and a tea- spoonful of soda dissolved in it, or sour or sweet cream can be used in place of butter. Water cookies made the same as above, using water in place of milk. Water cookies keep longer than milk cookies. FAVORITE COOKIES. One cup of butter, one and a half cups of sugar, one-half cup of sour milk, one level teaspoonful of soda, a teaspoonful of grated nutmeg. Flour enough to roll ; make quite soft. Put a tablespoonful of fine sugar on a plate and dip the tops of each as you cut them out. Place on but- tered tins and bake in a quick oven a light brown. FRUIT COOKIES. One cupful and a half of sugar, one cupful of butter, one-half cup of sweet milk, one egg, two teaspoonfuls of baking powder, a teaspoonful of grated nutmeg, three tablespoonfuls of English currants or chopped raisins. Mix soft and roll out, using just enough flour to stiffen suffi- ciently. Cut out with a large cutter, wet the tops with milk and sprinkle sugar over them. Bake on buttered tins in a quick oven. CRISP COOKIES. (Very. Nice.) One cup of butter, two cups of sugar, three eggs well beaten, a tea- spoonful of soda and two of cream of tartar, spoonful of milk, one teaspoonful of nutmeg and one of cinnamon
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