Chef Skie's Note:
Another given to me by Peg (Miriam) Raver tucked in her 1940 "Rumford Complete Cookbook: Revised" She tells me you can substitute shortening for lard, but it doesn't have the same flavor. She also specifies Brer Rabbit brand Molasses. If you are unsure how to make 'thick' or sour milk, here is a link http://www.ehow.com/how_2112460_sour-milk-substitute-buttermilk.html Posted mostly for safekeeping. Not sure how many cookies a batch will make. Comments are appreciated!
My Private Note
Units: US | Metric
- 1There were no directions given with the recipe other than to bake 10-12 minutes, so these are my best guess.
- 2Heat oven to 350 degrees F. You may need to adjust here or there.
- 3Cream lard, and brown sugar together.
- 4Mix in 1 egg, molasses, and sour milk.
- 5Add slowly flour and baking soda.
- 6Either drop by teaspoons or make little balls.
- 7Beat second egg in separate bowl and brush over the tops before baking.
- 8Bake 10-12 minutes.
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Nutritional Facts for Molasses Cookies (Lard Recipe)
Serving Size: 1 (2082 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 7201.5
- Calories from Fat 2067
- Total Fat 229.6 g
- Saturated Fat 89.1 g
- Cholesterol 642.1 mg
- Sodium 4342.4 mg
- Total Carbohydrate 1206.5 g
- Dietary Fiber 16.8 g
- Sugars 600.9 g
- Protein 85.0 g