I found this recipe in the Boston Post printed March 6, 1904. The name Nut Drop Cakes alone was interesting and after reading the ingredients, I’ve never heard of anything like this. Since I was feeling adventurous today and had some pecans, I mixed this together.
It made a very thin batter and I almost just poured it into the middle of the sheet and after pulling them out of the oven I wished I had. I laughed when I opened the oven door.
This is what I got…..
I baked them at 350 degrees for about 10 minutes. I let them cool for a few minutes and getting them off the pan was a bit of a trick. They aren’t very appealing to look at, but they are tasty. The best part was the crispy edge. I think if I were to do it over, I would pour it into the middle of the pan, even it out and then cut it into squares after it baked.
Nut Drop Cakes
A thin crispy cookie from 1904.
- 1/2 pound of brown sugar (roughly 1 cup plus 2 Tbsp)
- 1/2 pound of broken nuts – not chopped
- 3 tbsp flour
- 1/4 tsp baking powder
- 1/3 tsp salt
- 2 eggs
- Beat the eggs, then add sugar and salt
- Mix the flour and baking soda together and add to mixture
- Stir in the nuts
- Drop small teaspoonfuls on a well- buttered pan
- Bake @ 350 degrees for about 10 minutes
- Let cool for a few minutes and remove from pan