In Honor of New Years, we’d like to share an old recipe from the 1800s with you!
New Year’s Cookies
One pound of butter
A pound and three quarters of sugar
Two teaspoonfuls of saleratus (baking soda), in a pint of milk (buttermilk is better)
Mix the butter and sugar to a cream and add the milk and saleratus. Then beat three eggs, and add, and grate in one nutmeg. Rubin a heaping tablespoon of caraway seed. Add flour rnough to roll.
Make it one quarter of an inch in thickness, (cut into rounds) and bake immediately in a quick over about 15-20 minutes.
Brought to you by: Miss Beecher’s Domestic Receipt Book, by Catherine Beecher, 1846
Tidbit: Cookies were rarely made before the 1830s, as it was too hard to regulate the temperature of a brick oven. The invention of the Tin Baker (as seen in picture to left) in the mid-1800s changed how baking could be done. The Tin Baker allowed a steady temperature to be maintained using the ashes of the fire to heat the underside of the tin box and hence cook the cookie dough on a tray just above. A hinged top allowed for easy access to the cookies. It also allowed for checking the cookies without losing heat like a brick over would.