1800's foods Daily Calendar Recipes Holiday foods Specialty Foods St. Patrick's Day admin 6 years agoNovember 25, 2021

March 17th and St. Patrick’s Day, 1875 Puff Pudding & Butterscotch Cookies, Shamrock Rolls

Burlington Vermont 1875

March 17th 1875

Puff Pudding 1 pint milk 4 eggs 2 cups flour salt & soda.

Avondale Pennsylvania 1912

March 17th 1912

Butter Scotch Cookies Ruth Mertz

Cream:

4 cups of brown sugar

½ cup of butter

½ cup lard

Ingredients;

4 eggs well beaten

1 level tsp. – soda

1 level tsp. cream tartar (dissolved in 1 Tbsp hot water)

1 tsp. vanilla

1 level tsp. salt

6 cups sifted flour

1 cup pecans or walnuts

Roll in several long rolls and let stand overnight in ice box. Cut about ¼ inch thick. Place about 1 inch apart on pan and bake slowly. Makes about 8 or 10 doz.

This is in the book under May 29^th, but they are called Shamrock Shaped Rolls so I thought I would add them on St. Patrick’s Day.

Rolls

Shamrock shaped rolls; the kind Mary and Mother made to sell for church. Very Good.

Put 1 cup of lard into a bowl and cream. Then add 2/3 cup of sugar and about 1 Tablespoon of salt, cream a little more and add 2 eggs, mix thoroughly then add 2 cups of water, pretty warm but not hot. Then add 2 yeast cakes dissolved in about ¾ cup of warm water and 2 teaspoonsful of sugar, then add enough flour to make a stiff dough, let raise. After it has raised enough put on a floured table and make three little balls for each (muffin tin) let raise again. Bake in hot oven about 20 minutes.