Some Christmas Recipes from the Americas after they became a Nation

Some cookie recipes for you all to try. One specifically mentions to be baked for Christmas and the others are traditionally known to be made during the holidays.

These are from Amelia Simmons cookbook “American Cookery” which was published in 1796. This cookbook is so important to me as an American and history geek because it is known as the first cookbook written by an American. Before this one, all cookbooks that were used at the time in the United States were published and written were British.

The original title of this book was: The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life.

So how about some post Revolution Cookies, huh?

Another _Christmas Cookey_.

To three pound flour, sprinkle a tea cup of fine powdered coriander
seed, rub in one pound butter, and one and half pound sugar, dissolve three tea spoonfuls of pearl ash in a tea cup of milk, kneed all together well, roll three quarters of an inch thick, and cut or stamp into shape and size you please, bake slowly fifteen or twenty minutes; tho’ hard and dry at first, if put into an earthern pot, and dry cellar, or damp room, they will be finer, softer and better when six months old.

_Molasses Gingerbread_.

One table spoon of cinnamon, some coriander or allspice, put to four
tea spoons pearl ash, dissolved in half pint water, four pound flour,
one quart molasses, four ounces butter, (if in summer rub in the
butter, if in winter, warm the butter and molasses and pour to the
spiced flour,) knead well ’till stiff, the more the better, the
lighter and whiter it will be; bake brisk fifteen minutes; don’t
scorch; before it is put in, wash it with whites and sugar beat
together.

_Gingerbread Cakes_, or butter and sugar Gingerbread.

No. 1. Three pounds of flour, a grated nutmeg, two ounces ginger, one pound sugar, three small spoons pearl ash dissolved in cream, one pound butter, four eggs, knead it stiff, shape it to your fancy, bake 15 minutes.

_Soft Gingerbread to be baked in pans_.

Rub three pounds of sugar, two pounds of butter, into four
pounds of flour, add 20 eggs, 4 ounces ginger, 4 spoons rose water, bake as No. 1.

_Gingerbread_.

Three pound sugar, half pound butter, quarter of a pound of
ginger, one doz. eggs, one glass rose water, rub into three pounds
flour, bake as No. 1.

While this isn’t a “Christmas” recipe, here was something that mentions Christmas at least which I found amusing.

_To keep Green Peas till Christmas_.

Take young peas, shell them, put them in a cullender to drain, then by a cloth four or five times double on a table, then spread them on, dry them very well, and have your bottles ready, fill them, cover them with mutton suet fat when it is a little soft; fill the necks almost to the top, cork them, tie a bladder and a leather over them and set them in a dry cool place.

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