1892 Barrie Sponge Cookies Recipe Old Cookbook Show
Step back in time with us as we bring to life a classic recipe from a historic Canadian cookbook dating back to 1892; the Galt Cookbook. These 'Sponge Cookies' are a delightful cross between tender little cakes and spicy cookies, making them the perfect treat for any occasion. In this video, we'll be showing you how to make these historic treats, just like they were made over a century ago. From the soft, spongy texture to the delicate blend of spices, these cookies will transport your taste buds back to the days of old. So whether you're a history buff or just looking for a delicious new cookie recipe, this video is a mustwatch. Let's get baking!

BARRIE SPONGES.
Mrs. MARTIN TODD.
Half cupful of sour cream, onefourth teaspoonful soda, one cupful brown sugar, butter size of an egg, a few currants, pinch of spice.
Drop on a buttered tin and bake in a hot oven.

*** Needs at least ¾ cup of flour, and this method would work best:
Preheat oven to 350ºF
Cream together butter and brown sugar.
Cream in the sour cream.
Mix together the flour, spice, and baking soda.
Mix the flour into the butter mixture.
Drop onto a baking sheet and bake 1215 minutes



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