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36. Wow - what a great job!

I know I ran into an old recipe from about 1834-40 by one of my g? grandmothers.

No name for the recipe, not even what it was supposed to be. DUers and a local friend helped me figure it out and it makes some mean pecan cookies. (My original thread on the recipe: https://www.democraticunderground.com/115738449)

The entries in the book are between 1812 and about 1842. This recipe was in the book:

2 or 3 tea cups of sugar
1 or 2 of butter and
1 of pecans
3 Eggs
1 Teaspoon of perlash *
3 tea cups flour
brandy to your taste.

*(Pearl ash or potassium carbonate was an early raising agent but when added to fats could make soapy tasting baked goods. Substitute baking powder.)

It sounds as though it would be some sort of cake. I'm thinking of trying it when I get home, using baking powder.


I worked with it and got this:

Modern adaptation:
1 1/2 cup light brown sugar
1 cup (two sticks) salted butter
3 large eggs
1 teaspoon vanilla extract or brandy or Irish Mist
2 cups chopped pecans
2 1/4 cups all purpose flour
1 tsp baking soda

Preheat oven to 350 F. Cream together butter and sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in pecans. Add 1 cup flour and baking soda, mix until just blended. Add rest of flour, mix until just blended; scrape sides of bowl, blend.

Drop by teaspoons on ungreased cookie sheets, 2 inches apart. Bake for 10 minutes. Allow to cool for a few minutes, then remove to rakes to cool completely. Makes 4 dozen cookies.

Notes: I used salted butter since that is what my husband brought home. I was going to add 1/2 teaspoon of salt but with the salted butter I omitted it.

The original recipe called for "brandy to your taste" but I used vanilla extract with my first try. While the cookies were OK, they needed something. The second time I used Irish Mist and they were much more interesting. Since then I have made it with a tablespoon of brandy and that was really good.