Sarall's Cookies
From Household hints, 1881
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 29. The excerpt below is the record exactly as published.
Sar all's Cookies, — Two cups of molasses (New Orleans), one cup of sugar, one cup of butter, one cup of boiling CAKE, CUSTARD, AND CANDY. 61 water, two tea-spoonfuls of soda, two table-spoonfuls of ginger, one table-spoonful of cinnamon ; roll as soft as pos- sible. If you like the flavor of coffee, you can use half cold coffee and half water. Oinger Snaps. — One cup of molasses, one cup of sugar, one cup of butter (or part lard), half a cup of hot water, two tea-spoonfuls of soda, two tea - spoonfuls of ginger. In cold weather I sometimes put the molasses, sugar, and water all together in a pan and heat them, then add the soda. Make a stiff dough, knead it well, roll out thin, and bake in a quick oven. Almond Cookies. — Two pounds of butter, three pounds of sugar, one pound of almonds (blanched and pounded), two tea-spoonfuls of cinnamon, one tea-spoonful of soda, one cup of boiling water
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