vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sour Cream Cookies
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 112. The excerpt below is the record exactly as published.
SOUR CREAM COOKIES. Two cupfuls of white sugar, one of sour cream, one teaspoon- ful each of soda and nutmeg, one egg, piece of butter the size of an egg, little salt. Beat the sugar and egg to a cream, add the butter and cream, next the nutmeg, and mix in flour enough to make a soft dough; roll out, cut into cakes, and bake in a hot oven. GOOD COOKIES. Two cups of white sugar, one cup of nice fresh lard, two eggs, well beaten, one cup of sweet milk, one teaspoonful of soda
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