Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Shortening |
| 1 cup | Packed brown sugar |
| 1 | Egg |
| 4 cups | Flour |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Powdered ginger |
| 1 teaspoon | Ground cloves |
| 1 cup | Molasses |
| 1 cup | Sour milk |
| ¾ cup | Raisins, optional |
| Confectioners' sugar |
This comes from a great cookbook that was given to me for Christmas many years ago "Christmas Memories Cookbook" by Mystic Seaport Members. Many of the recipes in it are fabulous and have become Christmas traditions, as well as recipes used all year long. The theme of the book is a Victorian Christmas, but few of the recipes are actually identified as Victorian.
Here's one I could find. If I find more, I'll post them.
A 100-year old recipe. The mystery is ours. Who drank the wine? 1. Preheat oven to 350 degrees
2. Cream well the shortening, sugar and egg 3. In medium bowl, combine dry ingredients. In another bowl combine milk and molasses
4. Add flour and milk mixture. Add raisins 5. Drop by spoonsful onto lightly greased cookie sheet. Bake 10 to 15 minutes
6. While still warm from the oven, dust with confectioners' sugar One thing the book says is that there were no before dinner drinks or appetizers. They apparently were not seen in the US until WW1. There may be more suggestions that would help you in the book. If you have any questions, e-mail me privately. Posted to EAT-L Digest 17 Sep 96 From: Denise LaPorte <c622401@...> Date: Wed, 18 Sep 1996 10:59:43 -0700