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
Food historians have proved the existance of recipes back into antiquity, certainly as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these old recipes were just primitive hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As our culinary historical trip moves on a few more years there are a couple of recipe books published in the fourteenth century : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that appears on menues today, but instead descriptions of the types of food eaten by the nobility of the period. In the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including basil and rosemary. These new foods and tastes created a torrent in books on cooking, some of which are kept safe in academic collections. Over the following few hundred years, the wealthy families of the West competed to serve the most extravagent banquests, and because of this the best cooks and their collection of recipes were greatly in demand. However, it was during the nineteenth century the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Christmas Lizzies recipe.
