New Year Cookies

In Honor of New Years, we’d like to share an old recipe from the 1800s with you!

Transferring cookies to tin tray

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

The Tin Baker (lid lifted, cookies inside)

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.

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3 Responses to New Year Cookies

  1. Tricia says:

    Cool. What’s a “pink” of milk?

  2. The Damsels says:

    “pint” – that’s me misspelling 🙂

  3. Tricia says:

    Oh, ha! I thought that was another exciting word from the past.

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