So, years ago (in my attempt to read old newspapers for the project I was doing about Hillside), I copied a page from a newspaper issue from January 1, 1925 with recipes using honey. This was prepared by the United States Department of Agriculture!
So, here's the recipe:
3/4 cupfuls of honey
1/4 cupful butter
1/8 teaspoonful of cloves
1 1/2 to 2 cupfuls of flour
1/2 teaspoonful soda
2 tablespoonfuls water
1 cupful raisins, cut in small pieces
1/4 teaspoonful salt
1 teaspoonful baking powder.
Heat the honey and butter until the butter melts. While the mixture is warm add the spices. When cold, add part of the flour, the egg well beaten, the soda dissolved in water, and the raisins. Add enough other flour to make a dough that will hold its shape. Drop by spoonfuls on a buttered tin and bake in a moderate oven.
I didn't read the thing about the flour correctly; I added all of the flour, then added a little more (about 3/4 cup-ful). I probably wouldn't do that again (it tastes ok, just more like flour than I'd want). But I did get 3 dozen cookies.
Oh! And - importantly - I found out (by going to Google) that a "moderate oven" is about 350-375°
. Since it didn't tell me how long it should bake, I used the amt of time I use on my other cookies, which is 9 minutes.
And I didn't "butter the tin". I freaked about that with the first batch, thinking they would stick horribly; but it was fine without anything. Whaddya know - the function of baking sheets has really improved since 1925!
But, anyway: the taste is reminiscent of old lady food. Good; but it didn't blow my brain to the back of my head. I think it's the cloves. Makes me think of old ladies.
There was another honey-cookie recipe from 1925 that calls for "finely chopped candied orange peel" (and "walnut meats, finely chopped) and if I were going to make candied orange peel (I've got the recipe thanks to coconuthead
), I would just eat those, because they're marvelous. Oh, and just so you know: chopping raisins isn't easy, and it makes your hands sticky. But I cut them enough so I thought I did my part.
There are two recipes for cake (and for frosting). I'm not a cake baker, but I'd try the frosting if I were.