From a 19th century recipe for peanut cookies
Ingredients:
- 2 Tablespoons butter
- 1/4 cup sugar
- 1 egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup flour
- 3 Tablespoons milk
- 1/2 cup finely chopped peanuts
- 1/2 teaspoon lemon juice
Preparation:
Cream the butter, add sugar, and egg well beaten. Mix and sift baking powder, salt, and flour; add to first mixture; then add milk, peanuts, and lemon joice. Drop from a teaspoon on an unbuttered sheet one-inch apart, and place one-half peanut on top of each. Bake twelve to fifteen minutes in a slow oven. This recipe will make twenty-four cookies.
[A "slow oven" is about 300ºF or 150ºC.]
From Boston Cooking-School Cookbook, Fannie Merritt Farmer, 1896.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1896, and may not conform to current nutritional or food preparation standards. Try at your own risk.
