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Articles and Products of History 18th Century DessertsDesserts were a big deal. There werent boxes of cakes and packages of cookies on the shelves in the early homes. Any sweets that were in the home were not gorged down at one sitting, either. A child knew that if mom was making a sweet that they better be on their best behavior. If not, then a sibling would be given their portion of the sweet yum yum.
Cooky Cones: Beat 2 eggs until well beaten, gradually add 3/4 cup of sugar. Continue beating until it is well blended. Add a pinch of salt, ½ cup of flour and 1/4 cup of melted butter. Drop onto greased pan and spread into 3 inch squares. Sprinkle with chopped nuts. Bake in slow burning wood stove for 10-12 minutes. Peach or Apple Pie: Make a pie dough and line pan with it. Add sliced peaches or apple. Mix one cup of sugar and one tablespoon of flour with 2/3 cup of sugar. Cover fruit with this mixture and dot with butter or cinnamon. Bake in a warm oven until done. Black Walnut Divinity: Place 2 cups of sugar, ½ cup of corn syrup, ½ cup of water and a pinch of salt into a saucepan over low heat. Stir and cook until sugar is dissolved. Beat 2 egg whites until they are stiff. Pour the hot sugar mixture into the stiff egg whites, beating constantly. Continue beating, but do not scrape the pan. Once the mixture starts to take shape, add black walnuts. Drop onto a pan in individual peaks, or pour into pan and cut into 1 inch squares when it has firmed up. Besides the baked sweets, fruits of all kind were considered desserts in the 18th century. Berries, apples and peaches were among the favorites, as well as melons of all kinds. Further Reading
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