3/4 cup brown sugar
1/2 cup shortening
3/4 cup cocomalt
1 egg, well beaten
1/2 cup milk
1 1/2 cup flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 cup chopped nuts
Directions
Combine sugar and cocomalt. Add shortening. Cream thoroughly. Add
egg. Mix well. Sift flour, measure, and sift with baking soda,
baking powder, and salt. Add dry ingredients alternately with milk to
first mixture. Add nuts. Mix thoroughly. Drop by teaspoonfuls onto
well-oiled baking sheet. Bake in hot oven (410 F) about 15 minutes.
24 servings. The Household Searchlight
Servings: 4 servings
Cocomalt Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is actually possible to track the history of recipes way back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and maybe further still. In practice though, generally, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are some clay 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 drinkers feel blissful. Much later, in Roman times a man called Apicius created some scripts detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into starters, entrees and desserts, a style of dining still practiced today. He also informs us how the Roman chefs were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs such as bay, fennel and parsley. Continuing our culinary historical journey, we have some recipe books published in the 1300s : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that is popular today, but rather recipes for the types of food prepared for the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab cuisine, including spices such as basil and rosemary. The introduction of these new foods and spices was responsible for an outbreak in cookery books, many of which are now in private libraries. Over the succeeding few hundred years, the upper-class families of Europe competed to offer the most extravagent banquests, and because of this chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s the formal cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cooking books are in great demand, as a result of higher levels of literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Cocomalt Cookies recipe.
