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Dedicated to the Preservation and Understanding of Food History |
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Receipts For the Common Good |
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Historic Foodways Society of the Delaware Valley |
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Past Receipts |
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This Website was Designed and is Maintained by Kimberly Costa
ALL RIGHTS RESERVED Updated January 2010 For Web site information or submissions please e-mail |
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PDFs of our past receipts are now available! May 2008 Apple Fritters June 2008 Breads July 2008 Pickled Peaches August 2008 Mushroom Ketchup September 2008 Syllabubs October 2008 Lemon Heart November 2008 Apple Tansey December 2008 Carmel Potato Cake January 2009 Downey’s Irish Whiskey Cake February 2009 Homemade Vanilla Extract March 2009 Coca Cola Cake April 2009 Minestra of Rice and Tomatoes May 2009 No Recipe Given June 2009 To Make Orange Tablets with Grate July 2009 Orange Omelettes for Harlots and Ruffians August 2009 Stewed Oysters September 2009 An Onion Pye October and November 2009 No Recipe Given December 2009 Stewed Oysters
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January 2010 |
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To Make Rosquillions From The Martha Washington Book of Cookery By Karen Hess |
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Take a pound of fine flower, & a quarter of a pound of sugar & work them together ye space of an houre, & it will be a perfect paste, having first put in to ye flower & sugar halfe a pine of warm milke, 2 onces of sweet butter melted, & ye youlks of 2 egs. Make it up into A stiff pastge & then roule out yr paste about ye thickness of a pie lid. Then take of hr machpane pate & roule it out like an arrow & about ye thickness of an arrow, & wrap it winthin yr other paste & cut make them into knots& put them on papers & bake & keep them for yr use. You need not worke yr past an houre as prementioned for yt was a mistake. |
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Editors Note: No need for a modern recipe here. Simply follow the directions above remembering there is no need to mix the flour and sugar together for an hour.
The cookies can be twisted into any version you’d like, from rings, to ribbons to more elaborate shapes.
Bake in a 350 oven for about 8-10 minutes. Enjoy! |