Hermits

Ingredients

• Three cups sugar
• one cup butter
• one cup raisins, stoned and chopped
• three eggs
• one teaspoon each cloves
• one teaspoon each cinnamon
• six cups flour

Method

1. 1

   Roll one-fourth of an inch thick and bake in rather quick oven twelve minutes.

As published

This recipe was extracted from The New century cook book (1899), page 65. The excerpt below is the record exactly as published.

Hermits. Two cups of brown sugar, one heaping cup of butter, one and one-half cups of chopped raisins, one and one-half cups of hickory nuts, four eggs, one teaspoonful of soda, dissolved in two tablespoons of sour milk, one teaspoonful of cinnamon, a little cloves and nutmeg, and flour enough to roll. Mrs. A. H. McLain. Hermits. One cup brown sugar, one-half cup butter, one cup stoned and chopped raisins or currants, one teaspoon soda, two eggs. Mix sugar and butter together, then add eggs, put soda in flour, roll, and bake same as cookies. Mrs. Thomas G. Roberts. Hermits. One-half cup butter creamed, one cup of sugar, one or two eggs, one-fourth teaspoonful soda dissolved in one and one-half tablespoons milk, one-half cup stoned and chopped raisins, one- half nutmeg, one-half teaspoon cloves, one-half teaspoon cinna- mon, three cups of flour and a little salt. Roll one-fourth inch thick, and cut round or any shape. Bake in rather quick oven. Mrs. Isaac G. Lombard. New Century Cook Book. 133 Hermits. Three cups sugar, one cup butter, one cup raisins, stoned and chopped, three eggs, one teaspoon each cloves and cinna- mon, six cups flour. Roll one-fourth of an inch thick and bake in rather quick oven twelve minutes. Mrs. J. Campbell, Washington, D. C. Macaroons. Soak one-half pound almonds in hot water until the skins rub off and pound fine; beat whites of three eggs stiff with one- half pound white sugar, add the almonds, drop on paper, sprinkle sugar over and bake. . Hermits. One cup sugar, one-half cup molasses, two-thirds cup of currants, two eggs, six tablespoonfuls sweet milk, one teaspoonful cinnamon, one teaspoonful cloves, one teaspoonful soda, flour enough to roll. Mrs. H. Wunderle. Almond Macaroons. Scald, scrape and chop one pound almonds, whites of six eggs, one pound granulated sugar, one vanilla bean (grated); stir white of eggs and sugar for one hour, then add almonds and vanilla bean, pour on buttered paper and cook in moderate oven. Mrs. J. H. Johnson. Macaroons. One cup of sugar, yolks of three eggs, five tablespoons of flour, one-half cup of chopped hickory nuts meats, drop on but- tered paper and bake a light brown. Frosted Creams. One cup molasses, one cup brown sugar, one cup sour milk, one cup butter and lard, two teaspoons soda, one teaspoon each cinnamon

Cook this with the app: pantry check, scaling, and the assistant.