Mrs. Roger’s Cookies
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 7. The excerpt below is the record exactly as published.
MRS. ROGER’S COOKIES. One-half cup butter, one egg well beaten, one-half cup milk, one and a half cups sugar, two teaspixuis baking powder, nutmeg and Hour. COOKIES WITHOUT EGGS. One cup butter, one and one-half cups sugar, a small cup of sweet milk, large teasp<K)n baking powder sifted with Hour or (sour milk with half tea.siH)on scxla) ndl out, sprinkle with coarse sugar and hickorynut meats. Cut into forms and bake in a quick oven. Hanover. CHOCOLATE COOKIES. One-half cup butter, two cups sugar and three eggs, three cups of flour, three teasjMHms baking powder, one-half cup Baker’s chocolate, flavor with vanilla, put sugar, flour, chocolate and baking pow¬ der together, and stir thoroughly, then put butter, eggs and vanilla in some other dish and whip well, then add a little at a time the dry part and stir all the time. C. B. GINGER COOKIES NO. 1. Two cups sugar, one cup molasses, one cup lard, two egg.s, one-half cup cold water, one tea.sp(M)n ginger, three tea- spdons soda, one teasi)oon each of cloves and cinnamon. Mr.s. Dr. Bauer. THE PENNSYLVANIA HERMAN COOK ROOK. 18 GINGER COOKIES NO. 2. One pint molasses, one enp sugar, one cup lard, one cup sour milk, four tea¬ spoons soda, ginger to taste, heat mo- Insses, lard and sugar, then put in milk when partly cool, stir in flour, let stand over night, roll out next morning and hake. Mrs H.Oeotz, llartville. GINGER SNAPS. One pint X. O molasses, let come to a boil, then add one-half pint sugar, one- half pint lard and butter mixed, one tea¬ spoon ginger, cloves and cinnamon, one teaspoon soda dissolved in a large spoon¬ ful boiling water, add a little sprinkle of salt and pepper, flour to make a stiff dough, roll thin. .Mrs. F. Strassner, Canhm, O. DROP CAKES. Three eggs, one cup lard, one cup mo¬ lasses, one cup brown sugar, one table¬ spoon ginger, one tablespoon soda, one teacup boiling water, disvsolve soda in tlie water, five cups unsifted flour, mix well, drop in spoonfuls into a slightly greased pan, ahont three inches apart. .Mrs. M. Keam. DOUGHNUTS. OAT MEAL CRACKERS. Two cups brown sugar, two cups oat meal, one-half cup butter, one half cuj) hot water, scant teaspoon soda in part of the hot water, flour to make them very stiff, roll very thin. DOUGHNUTS NO. 1. One and one-half cups sugar, one-half cnp lard, one and one-half cups milk, three eggs, four teaspoons baking powder, one teaspoon salt, one nutmeg, flour enough to mix, drop in hot lard. Mrs. M. Ream. CREAM DOUGHNUTS. Heat two eggs, one cup sour cream and one cup sugar together, add a level tea¬ spoon soda, a little salt and flour enough to roll. Mrs. I. K. Wells, Athens, Mich. DOUGHNUTS NO. 2. Two eggs, one and one-half cups sugar, one cup sour milk, one teaspoon soda, one- half teaspoon baking powder, three table¬ spoons lard. Mrs. (J. E. Holrien, Manisti(iue, Mich. DOUGHNUTS NO 3. One cup sugar, one cup sour milk, one egg, one-half teaspoon soda, flour to make a soft dough. S. K. DOUGHNUTS NO. 4. One (piart flour, one egg, one-half cup sugar, one cup milk, two teaspoons bak¬ ing powder
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