Recipes of a Historic and Snarky Nature

June 29, 2010 at 4:46 pm (History, Random Recipes) (, , , )

So I mentioned a couple of buttery goodness recipes on Ravelry, and got called a bitch for not sharing them – LOL!

Ok, OK – here they are – Remember, these are FULL of buttery goodness, and hell on your cholesterol and any diets you may have been feigning following.

The first is a recipe for Scones, from the 1850s:

  • 2 beaten Eggs
  • 4cups Flour
  • 2 teaspoons Baking Powder
  • 6 oz/12 tablespoons BUTTER
  • pinch of salt – yes, a real pinch, you can pinch, can’t ya?
  • 3/4 cup Sugar
  • Milk as needed
  • 1 cup some kind of fruit, fresh or dried (note, fresh raspberries will turn the whole mix pink – voice of experience)

Combine flour, baking powder and salt, rub in the butter (not like that you pervs, use a folk and it;s easier if the butter is already soft.  I hear you snickering – you are a bunch of pervs, aren’t you?)  Do this until it’s small crumb consistency.  Add sugar, fruit, mix well.  make a small well in your mix, pour the eggs in, mix it it all up, adding milk if it looks dry.  I usually end up adding anywhere from 1/4 to 1/2 cup of milk, depending on the fruit.  Doough should be a little sticky.

Now, depending on how motivated and how OCD you may be, you can roll out the dough, cut it in neat circles and bake it.  Or you can do like me – plop it on a baking tray by the large spoonful.

bake at 350 degrees, and they take 20-30 minutes.  This recie works sea level or high altitude, and works in a dutch oven in a campfire, but in a dutch oven, you actually need to turn them part way through the baking to get them cooked all the way through,  and keep a close eye on them, cause sometimes the fire cooks them a lot faster.

1860s Chocolate cake

  • 1 and 3/4 cups Sugar
  • 3/4 cups BUTTER
  • 4 Eggs
  • 1 teaspoon Vanilla extract
  • 3/4 cup Flour
  • 3/4 cup unsweetened cocoa powder – dutch treated cocoa powder gives it a richer, smoother taste.
  • 1/2 teaspoon Salt

Cream together the butter, sugar, add the eggs and vanilla.  Sift in the flour, cocoa and salt.  It wll be like a brownie mix. If it seems too thick to you, add a small bit of water.  Spread it into a greased pan (makes enough for a 13×9 pan) and bake at 350 degrees for about 30 minutes.  Do the toothpick thing to check to make sure it was done.

Works sea level or high altitude without change.

Typically served  with powdered sugar on top, but I’m not a fan of that and like it just plain.  You can frost if for a real sugar overload.

And even if you don’t deserve it, one last butter loaded treat.  I’ve made these a variety of ways, and will likely make some today, after the zuchini bread.

Lemon Cookies – another 1860s recipe

Let me put this note right here – if you don’t like lemon, then don’t make them lemon, dammit! We’ve made them as peppermint, and vanilla as well.   The lemon is really actually rather mild.

  • 1/2 cup BUTTER
  • 1 cup Sugar
  • 2 Eggs
  • 2 tablespoons Milk
  • 2 teaspoons Baking Powder
  • 3 cups Flour
  • 1 teaspoon Lemon Extract

Cream together butter, sugar, eggs, milk, and lemon extract.  Add the dry ingredients, mix well.  And here is where you can get creative.  If you like cut out cookies, then roll them out and cu them out.  I have, however, found they are much moister if you take a teaspoon scoop, roll it in a ball, and lightly smoosh it on the baking sheet.  Bake at 350 degrees – depending how you do it – 5 to 13 minutes.  Keep an eye on them and figure out what works best for you.

Works sea level or high altitude without change.

Now if you’re feeling OCD or “organic” or whatever buzzword this month, you can use grated lemon zest for these cookies to the same effect.  I’ve also had these lightly frosted with a lemon frosting using real lemon juice and that was GOOOOOOOODDDD!

If you feel a need to be all health conscious (Ummm hello – all that butter?) you CAN use whole wheat flour or barley flour, but it WILL change the taste a bit.  But give it a try – after all, it’s sugar, kids will eat it anyway, or you can take them to the office and pawn them off on coworkers if you don’t like the taste.

There’s three recipes – don’t whine at me or I WILL inflict the bacon cookie recipe on you.

What am I saying – I know my audience – you guys LOVE bacon.  I’d better post that recipe too.

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