Manuscript cookbook, prior to 1839, Morton Family of Charlotte County, Virginia. The Williamsburg Art of Cookery, or, Accomplish’d Gentlewoman’s Companion (Williamsburg, Va.: Colonial Williamsburg, 1938), 163.
One Pound of Flour, one of Sugar, half Pound of Butter, three Eggs, a little Cinnamon. Mix first the Flour and Sugar and let them dry a little. Beat the Eggs, then mix the Butter and Eggs together — then mix them all and knead them well, roll the Dough small and long. Form them like a Hoop. Dip them in pounded Sugar, bake them on Paper.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 199.
To a pint of good molasses add a pound of butter, a pound of brown sugar, two table-spoonfuls of pounded ginger, half a tea-spoonful of pearlash, and as much flour as will knead it into a stiff paste; roll it out very thin, and cut it into cakes; bake on tin sheets, in a quick oven. Citron pared thin may be added, and any spice you may fancy.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 199.
One pound of flour, half a pound of sugar, two ounces of butter, one ounce of ginger, half a pint of molasses; marmalade, seeds and citron to your taste.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 199.
Two pounds of flour, one and a half pounds of sugar (brown), one pound of butter, nine eggs, one cup of powdered ginger, and a cup of wine; rub the butter and sugar to a cream; beat the eggs and add them; stir in the flour, ginger and wine.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 199.
Put in a bowl a pint of treacle or best boiled molasses, a pint of brown sugar, three good spoonfuls of butter, a table-spoonful of ginger, the same of powdered allspice, and two spoonfuls of grated orange-peel; stir all together well, and mix in about a pint of wheat flour; turn all out on the bread-board, and roll it thin with as little flour as you can to prevent its sticking, (this will require about a quart of flour); cut in long, narrow slips, and bake on tin sheets.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 198.
One and a half pounds of wheat flour, quarter of a pound of butter, one pint of molasses, one pint of brown sugar, ten eggs, ginger to the taste, one teaspoonful of pearlash, dissolved in warm water; stir all together, and bake in pans or patties. Currants and raisins may be added.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 198.
A teacup of molasses, one of sugar (brown), one of butter, three of flour, three eggs, a table-spoonful of powdered ginger, and a tea-spoonful of salaeratus; rub the butter and sugar to a cream; beat the eggs light, and add them; then stir in the molasses, ginger, flour, and lastly the salaeratus, which must be first dissolved in a little water or milk. Bake in pans.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 198.
Half a pound of brown sugar, two ounces of butter, one ounce of ginger, three and a half gills of molasses, one table-spoonful of orange marmalade, one pound of wheat flour, and caraway seeds to the taste. Mix the ingredients well together, and bake in plates.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 197-198.
One pound of butter, three-fourths of a pound of sugar (brown), one and a half pints of molasses, two eggs, one and a half ounces of ginger, one table-spoonful of the spices — cinnamon, mace, cloves, and allspice; wheat flour to make it stiff enough to roll into thin sheets. Rub the butter and sugar to a cream; add the eggs, and then the other ingredients at will, reserving a portion of the flour to knead in, after the mixture has been turned out upon the pasteboard. Cut into shapes, and bake on tin sheets, in a quick oven.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 197.
Ten eggs, one pound of butter, one pound of brown sugar, one pound of flour, one pint of molasses, two cups of strong ginger, the rind of two lemons and the juice of one, a wineglass of brandy, a wineglass of rose-water, one nutmeg and a tea-spoonful of ground mace. If you want it very nice, add two pounds of currants. Beat the butter and sugar together; add the eggs, after having beaten them very light, separately; add the molasses and the other ingredients for flavoring; last of all, the flour. Bake.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 33.
Three pints of flour, two table-spoonfuls of butter or lard, salt, and half a pint of milk, well kneaded.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 33.
Take a quart of milk, make it hot enough to melt the butter and put into it two good spoonfuls of butter; pour this into as much flour as will knead it into a very stiff dough; knead it well for an hour, and when quite light, roll it out, not too thin, and cut the biscuits with a cup.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 16.
Half a pint of soft boiled rice, with just rice flour enough to make the batter stick on the board. Salt to the taste. Spread it on the board thick or thin, as is wanted. Baste it with cream, milk or butter, cream is best. Set it before a hot fire, and let it bake until nicely browned. Slip a thread under, to disengage it from the board, and bake the other side in the same manner, basting all the time it is baking.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 11-12.
To a quart of strong hop tea add a spoonful of flour, a spoonful of corn flour, and a spoonful of brown sugar; stir them well in, and bottle the mixture, which must be closely corked, and the cork tied down. Set in a warm place until it ferments. The hop tea must be cold before the other ingredients are added.
Sarah Rutledge, The Carolina Housewife, by a Lady of Charleston (Charleston, S.C.: W. R. Babcock & Co., 1847), 11.
Take as much hops as you can grasp in your hand; put to them a quart of water and two good sized Irish potatoes, washed clean and unpeeled, which, to facilitate their quick boiling, had better be cut up. Let them all boil together until the potatoes are well cooked. Then take the potatoes out, mash them up, skins and all, and put them again with the hops. After stirring this well together, pass it through a sieve, as dry as you can from the hops. While the liquor is hot sweeten it with the best brown sugar, to prevent the yeast being dark coloured. When the mixture is nearly cold add two table-spoonfuls of wheat flour, previously rubbed smooth with a little of the liquor, and then mix the whole. It ought to turn out near a quart of yeast. Bottle it rather loosely at first, but when the fermentation begins, cork it tight and tie down the cork. When made in the morning it will be fit to use at night, if attention is paid to these directions. A gill of this yeast is sufficient for a quart and a half of flour.
Marion Harland, Marion Harland's Complete Cook Book (Indianapolis: The Bobbs-Merrill Company, 1903), 287.
One cupful of butter; one and one-half cupfuls of powdered
sugar; three eggs; one cupful of freshly roasted peanuts, pounded, rolled to a coarse powder, and mixed with about three cupfuls of flour.
Cream the butter and sugar, add the beaten eggs, then the flour
and crushed peanuts. The dough should be just stiff enough to
handle easily. Drop the dough by the spoonful upon a floured
board, pat it into round cakes with the fingers, grate a little nutmeg over the top of each cake and bake. A novelty, and one that is likely to be popular.
Recipe by Eleanora P. Quinby in Home Cookery: Representing the Experience of the Women of the Congregational Church of Laconia, N. H. (Laconia, N.H.: Laconia Press Association, 1904), p. 132.
1 cupful sugar
1/2 cupful butter
1/2 cupful flour
2 eggs
2 squares chocolate, melted
1 teaspoonful vanilla
1 cupful chopped nuts
a little salt
Bake in quick oven in shallow pan, let rise, then fall. Cut in bars.
Recipe by Mrs. John Goodyear in A Feast of Good Things, pub. by the Ladies of Emmanuel Church, Hastings, Mich. (Hastings, Mich: Hastings Herald Press, 1910), p. 129. See original online.
Two eggs, 1 cup sugar, 1/2 cup soft butter, 1/2 cup French’s White Lily flour, 2 squares chocolate, 1 teaspoonful Coleman’s extract vanilla, 1 cup nutmeats, chopped. Cream butter and sugar, add yolks beaten, flour, chocolate, milk. Lastly, beaten whites of eggs. Spread in dipper and bake slowly 15 or 20 minutes.
Fannie Farmer, The Boston Cooking School Cook Book (Boston: Little, Brown And Company, 1896), 424.
1/3 cup butter.
1/3 cup powdered sugar.
1/3 cup Porto Rico molasses.
1 egg well beaten.
7/8 cup bread flour.
1 cup pecan meat cut in pieces.
Mix ingredients in order given. Bake in small, shallow fancy cake tins, garnishing top of each cake with one-half pecan.
Lettice Bryan, The Kentucky Housewife (Bedford, Mass.: Applewood Books, n.d.), 298-299.
Cut up a pound of fresh butter, and rub it into three pounds of flour, sprinkling in a pound of powdered sugar, a grated nutmeg and a glass of mixed wine and brandy. Having dissolved a tea-spoonful of pearlash in a few spoonfuls of boiling water, mix it with as much sour milk as will make the whole into good paste; knead it well, and roll it out into a sheet about half an inch thick, cut it into small cakes with cake cutters, stamping each one with a print, and bake them in a brisk oven.