1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup crushed pineapple
2 cup sifted flour
1/4 tsp salt
1/4 tsp baking soda
2 tsp baking powder
1 tsp lemon extract
2/3 cup chopped walnuts
Directions
Cream sugars, shortening and egg. Add pineapple and then sift flour,
salt, soda, baking powder together and add to sugar mixture. Add
lemon extract and walnuts.
Drop by teaspoonsful onto a greased cookie sheet and flatten with the
bottom of a glass dipped in sugar. Bake at 350F for 12 min.
Source: Andrea Cassoni, Cyberealm BBS originally posted 10/92 Typed
for you in MM format by: Linda Fields Cyberealm BBS Watertown NY
315-786-1120
Servings: 5 dozen
Andrea's Pineapple Walnut Cookies Recipe brought to you by Recipe Ideas
Categories: Apple; Cookie; Fruit; Nut
The History of Recipes
Historians have proved the existance of recipes way back into ancient history, in truth as far as the Egyptians, and maybe further still. However, sadly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe found, according to academics are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As our culinary historical trip moves on a few more years we have two interesting cookery books from the 14th Century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian food that is served today, but rather descriptions of the types of food prepared by the chefs of the rich. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the East, including basil and rosemary. These new foods and spices created a torrent in publications on food, the majority of which still exist in academic collections. During the succeeding few hundred years, the rich families of Europe tried to lay on the best banquets, and as a result the best cooks and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes common in their social group. Like it or not, the introduction of television brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Andrea's Pineapple Walnut Cookies recipe.
