Ingredients
1/2 cup brown sugar
1/4 cup butter
1 1/2 tsp soda
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground cinnamon
2 eggs, beaten
6 tbsp whiskey or brandy
1 1/2 tbsp buttermilk
1 1/2 cup flour, divided
1/2 lb seedless white raisins
1/2 lb chopped dates opt
1 lb candied cherries, cut in half
1/2 lb chopped citron or
4 oz grated lemon peel plus
4 oz grated orange peel
1 lb pecans, chopped or halved
Directions
Heat oven to 250 degrees. Cream together sugar, butter, soda, cloves,
nutmeg, and cinnamon. Add beaten eggs and mix well, then add
buttermilk, liquor, and one-half cup of the flour. In a separate
bowl, combine fruits and pecans with the remaining one cup flour,
then mix into a batter. Drop by tablespoonful (a clump about the size
of a small egg) onto greased cookie sheets and bake for 35 minutes.
Bake one sheet at a time; remaining batter can stand either in mixing
bowl or, after being dropped, on baking sheets without loosing its
quality. When done, cool, pack in shallow tin or other container, and
cover with cheesecloth. Drizzle with whiskey and brandy through the
chessecloth; repeat every few days. No need to refrigerate. Can be
made three weeks ahead of Christmas. Can be eaten immediately after
cooling.
Per serving (48): 162 calories, 2 g protein, 9 g fat, 21 g
carbohydrate, 17 mg cholesterol, 66 mg sodium.
Servings: 48 servings
Christmas Lizzies Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
We are able to track the history of `recipes` back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, these, early records were just very simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe found, according to academics are some clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created some documents which described recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. He also informs us how the Roman chefs were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. Later on, we find a couple of interesting cookery books published in the 14th Century - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian curry that we all know today, but instead descriptions of the types of food eaten by the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the Middle-East, including coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an outbreak in books on cookery, the majority of which are now in private collections. The introduction of the TV gave us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Christmas Lizzies recipe.
