A 19th century dessert.
Compare the version in the August 28, 1884 edition of The Cuba (New York) Patriot:
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–Sour cream cookies are made of one cup of sour cream, one cup of sugar, two eggs, one teaspoonful of soda, a little salt and flour enough to make a soft dough; flavor with cinnamon.–Toledo Blade
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This recipe is from the 14th page of the notebook; here’s the page in full (click to enlarge).
Click to expand a longer explanation...| In the words of the seller: I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms. Later addendum: [A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area. |
Sour Cream Cookies
2 c. sugar
1/2 c. lard with a little salt
2 eggs
1 c. sour cream
1 tsp. soda dissolved in cream
1 Tbsp. vanilla
1 tsp. baking powder
flour to roll
Mrs. Ball