Hermits
From Boston Cooking-School cook book, 1896
Serves 3
Mincemeat Hermits: Use 1 cup mincemeat in place of nuts and raisins.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 289. The excerpt below is the record exactly as published.
HERMITS 11% cups sugar 3 cups flour 1% cup butter 1 teaspoon cinnamon 2 eggs, well beaten ¥% teaspoon clove 1 teaspoon salt ¥% teaspoon nutmeg 1 teaspoon soda zn 1 cup nuts and raisins, cut fine 44 cup sour milk
Cook this with the app: pantry check, scaling, and the assistant.