Hebrew Cookies
From Natchez recipes, 1900
Mrs. Howard Peabody, Magnolia Vale
Presented as published in 1900. 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 Natchez recipes (1900), page 12. The excerpt below is the record exactly as published.
HEBREW COOKIES One pound butter creiuned, one and one-fourth cups sugar, add slowly in creamed butter, three eggs, beaten until frosty, one cup coffee, wine or whiskey, one pound shelled pecans, flour enough for light dough, pinch salt
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