Make Medieval Cookies - 18th Century Cooking
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Old Cookbook Show | The 1937 Caramel Sugar Cookies Recipe
1937 Caramel Sugar Cookies Recipe - Old Cookbook Show
1 cup butter or margarine
1 cup white sugar
½ cup brown sugar, sifted
3 beaten eggs
2 teaspoons vanilla
3 ¾ cups flour
1 teaspoon salt
½ teaspoon soda
Cream the fat. Add the white and brown sugars a little bit at a time and cream together with the butter or margarine very thoroughly. Add beaten eggs and vanilla. Sift dry ingredients together and stir well into the first mixture. Chill the dough. Roll to about a fourth of an inch in thickness, sprinkle with sugar and run the rolling pin lightly over the sugar to press it slightly into the top of the sheet. Cut out the cookies, place on a cookie sheet and bake at 350ºF.
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Joe Frogger's Spiced Molasses Cookies ~ Virtual Cookie Exchange ~ Noreen's Kitchen
Virtual Cookie Exchange Playlist:
Today I am excited to bring you the Noreen's Kitchen 2017 Virtual Cookie Exchange! I have been doing this for a few years and this year I am happy to have 8 other awesome channels joining me in this fun collaboration! I will be sharing a historic recipe called Joe Frogger's. This is a highly spiced molasses cookie that has it's roots in the revolutionary war era and has an amazing story attached to it. I love recipes with a good story. They help us learn and keep us rooted in our culture. These cookies will keep you coming back for more and you will see that they stand the test of time!
I will be joined for this virtual cookie exchange by my YouTube friends, Heather of the Kneady Homesteader channel, Shelby of the Queen's Cabinet Channel, Kimmy from She's In Her Apron, Jennifer from The Family Fudge, Falon from Moss Family TV, Tina and Danny from Phillips FamBam, Jamerril from Jamerril's Large Family Table and last but not least, Sara from Simply Sara Kitchen channel. I am honored beyond measure to have them join me for this fun collaboration!
The cookies I am sharing today are a lot of fun to make, but do take some time. They are an eggless cookie that uses molasses and baking soda as the leavening. They are large, flat and chewy, but moist and flavorful. To me the are the ultimate Christmas cookie and they are steeped in history. I share in the video where they hail from and how they came to be.
These cookies take at least two days. You will make the cookies on one day and roll, cut and bake another. They are flavored with rum but the alcohol bakes out during the cooking, leaving the flavor of rich, rum throughout the cookie. Truly a colonial classic. This reminds me of old fashioned gingerbread that I remember tasting at a historic site when I was a child. Nothing like the cloyingly sweet versions many people love today. The molasses mixed with the baking soda is kitchen alchemy at it's best, making these cookies last long enough for an ocean voyage, but in our case at least a week or two but they won't last that long!
I hope you give these delicious Joe Frogger's, spiced molasses cookies a try! I also hope you will take the time to use the link to visit the playlist I have compiled with all the virtual cookie exchange participants! Let it run, enjoy the ride and then enjoy the recipes in the coming weeks preparing them for friends and family during this festive season!
I hope you try them all and I hope you love them all!
Happy Eating and Happy Holidays!
Be sure to check out all the fine channels who are joining me today:
Noreen's Kitchen
The Kneady Homesteader
Queen's Cabinet
She's In Her Apron
The Family Fudge
Moss Family TV
Phillips FamBam
Jamerril's Large Family Table
Simply Sara Kitchen
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GDBO: Tavern Biscuits
Programs Manager Mary returns in this episode of the Great Dumbarton Bake Off, scarred by the frying lard incident of 2020 but ready to jump back into baking with these scrumptious tavern biscuits. What a comeback!
The Great Dumbarton Bake Off (GDBO) is a chance for Dumbarton House staff members to make historic recipes using modern methods. Check back in periodically for new dishes and tips! Read more about some recipes on our blog at dumbartonhouse.org/blog
QUINCY'S TAVERN- RECIPES COMPILATION #quincystavern #food
Hello there, Traveler! Here are a few of my favorite recipes to share!
Be safe out there!
Recipes in this Video:
00:00 - Latkes
01:17 - Curry Noodles
02:27 - Shroom Creme Soup
03:54 - Three Can Soup
04:58 - Tavern Biscuits & Dragon Gravy
06:47 - DIY Pancake Mix (just add water)
07:51 - Penny Chili
08:45 - Lunar Pastys
09:37 - Tato Corn Chow
10:10 - Thieves Stew
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#quincystavern #fantasycooking #cottagecore #cottagecoretiktok #tavern
From the Hearth: 1824 Tavern Biscuits
This receipt appeared in Mary Randolph's 1824 cookbook entitled The Virginia Housewife or Methodical Cook. It is often called America's first cookbook since most of the receipts are genuinely American-made.
This particular receipt is one of our favorites to make at Stephenson House. It's simple to make with the final product a perfect mix between a cookie and a cracker. Not much is known about its origins and we were unable to find it listed in any cookbooks or referenced any earlier than 1824.
Tavern Biscuits, c. 1824
To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a glass of brandy or wine; wet it with milk, and when well kneaded, roll it thin, cut it in shapes, and bake it quickly.
Our Recipe Conversion
3 1/3 cups flour
1c. + 2 tablespoons sugar
1 cup butter
1/4 tsp nutmeg
1/4 tsp mace
1 small glass of brandy or wine
Milk
MUSIC
Piano Sonata no. 11, K. 331 - I. Andante grazioso
Composed by Wolfgang Amadeus Mozart
Performed by European Archive
Music provided & License through
This music is licensed under a Creative Commons Attribution-Public Domain Mark 1.0 License.
Filmed at the 1820 Col. Benjamin Stephenson House
2022©
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Website - stephensonhouse.org
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