Wine-drops

Ingredients

• Two cupfuls of brown sugar
• one cupful of seeded and chopped raisins
• two-thirds of a cupful of molasses
• two-thirds of a cupful of lard or butter
• two-thirds of a cupful of sour milk or buttermilk
• two eggs
• half a cupful of currants
• one table-spoonful of powdered cinnamon
• one teaspoonful of powdered cloves
• one table-spoonful of allspice
• one level tea-spoonful of soda
• flour enough to make a batter to drop nicely from the spoon

Method

1. 1

   Cream sugar and butter, then add eggs, spices, molasses, and milk.

2. 2

   Sift soda with one cupful of flour and add to the mixture.

3. 3

   Flour the fruit and beat in with the remainder of the flour.

4. 4

   Drop onto a baking sheet and bake in a quick oven.

5. 5

   Dust with pulverized sugar when done.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 80. The excerpt below is the record exactly as published.

Wine-drops CANDY Candied Fruits — about the consistency of cookies — put half an almond in each corner of the cakes, lay a strip of candied lemon peel in the centre, let them stand fif- teen minules, and bake in a mod- erately hot oven. Wine-drops. — Two cupfuls of brown sugar, one cupful of seeded and chop- ped raisins, two-thirds of a cupful of molasses, two-thirds of a cupful of lard or butter, two-thirds of a cupful of sour milk or buttermilk, two eggs, half a cupful of currants, one table-spoonful of powdered cinnamon, one teaspoon- ful of powdered cloves, one table- spoonful of allspice, one level tea- spoonful of soda, flour enough to make a batter to drop nicely from the spoon

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