New Year’s Cookies

Ingredients

• Jib. of butter
• lib. of caster sugar
• three eggs
• 1 pint of the best sifted flour
• 1 table-spoonful of caraway-seeds
• 1 teaspoonful of saleratus
• 1 teacupful of milk
• J teacupful of cider

Method

1. 1

   Warm butter and beat with sugar.

2. 2

   Mix in beaten eggs, then gradually stir in flour and caraway seeds.

3. 3

   Dissolve saleratus in milk, strain, and mix with cider.

4. 4

   Work mixture well, roll out, cut into cakes, and bake in a quick oven until slightly browned.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 470. The excerpt below is the record exactly as published.

New Year’s Cookies.— Slightly warm Jib. of butter, and beat it till creamy with lib. of caster sugar; beat three eggs well and mix them with the butter, then stir in gradually 1 pint of the best sifted flour and 1 table-spoonful of caraway-seeds. Stir 1 teaspoonful of saleratus in 1 teacupful of milk until quite dissolved, then strain it, mix J teacupful of cider

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