1918 Peanut Cookies Recipe || Glen & Friends Cooking

1918 Peanut Cookies Recipe || Glen & Friends Cooking


welcome friends welcome back to another
Sunday morning and the old cookbook show today we’re going to do something out of
the metropolitan cookbook and this was published in 1918 by the Metropolitan
Life Insurance Company for their policyholders and there’s quite a bit of
information in the front of this pamphlet all about what you should eat
during a day in order to be healthy and what the requirements are and they’re
quite interesting because in 1918 the expectation is quite different than it
is today in 2019 so the recipe we’re going to do is for a peanut cookie and a
quite an interesting one because it’s not a peanut butter cookie I love peanut
butter cookies but this one just uses peanuts and I’m really looking forward
to see how this turns out so we’re gonna start out by creaming some butter and
the recipe just asks for fat I’ve put in butter cuz that’s what I want to use in
these cookies once the butter is softened I put in the sugar and what’s
really interesting is this makes a very small batch of cookies I think because
that’s only two tablespoons of butter once that’s all creamed together we put
in one egg and continue beating that in okay we’re done with the beater and now
I’m going to mix into this flour some salt and some baking powder and we’ll
just give that a quick stir just to make sure it’s all mixed together now the
book says that you’re supposed to sift these together and I guess I should and
in 1918 it would have been very important to sift it together because
flour would have been different there could have been bugs that could have
been clumped there were a whole pile of other reasons why you would have sifted
in 2019 that’s not such a big deal and I’m not going to I’m not gonna worry
about it now I just dump this in apparently and mix it together somehow this says it’s gonna make 24
cookies I imagine they are 24 super tiny little cookies next to go in here is
some milk and not very much milk it says two tablespoons so I have a two
tablespoon measuring spoon and a lot of people ask me about this yes it is two
tablespoons it’s made by all-clad if you were looking for it out there in the
wild and go two tablespoons next in are the peanuts and it says one teaspoon of
lemon juice so I’ve got a fresh lemon I’m just gonna squeeze some in I’m gonna
say that’s about right and then we’re just gonna mix this together now as far
as cookie dough goes this is quite loose I’m a little bit interested I thought I
could use a scoop like I would normally with cookies but I don’t think I can I
don’t know that it’ll come out let’s give it a shot first let’s see will it
come out oh maybe just hmm okay we’re gonna use the scoop so I ended up with
15 cookies not 24 but judging by what the book says at the beginning
it wouldn’t surprise me if these were meant to be much smaller well I
definitely know they were meant to be much smaller so it says to put half of a
peanut on top of each cookie before you bake it these are gonna be good
these are gonna be good hey Glenn did you actually put a peanut
in each one or is this just that many peanuts and they just randomly all seem
to be in the middle no I of course I put it I put a peanut in every one I made
them with care except for this one I ran out of peanut halves oh so these are
just peanut cookies so they’re not peanut butter cookies
you just put chopped up peanuts in okay and the dough is a little weird so I
don’t know what to expect okay it looks like a cookie
it looks like it’s crispy like it’s got lots of butter in it no there’s two
tablespoons of butter huh like it’s there’s no that’s crispier than I would
have expected right like that looks well they spread quite a bit I was afraid
they were gonna spread but they spread and then they puffed up it’s more like a
little cake mm-hmm absolute taste like soft peanut brittle mm-hmm pretty nutty
for those of you who can’t chew peanut brittle this could be your solution if
you’ve ever had a Madeleine mmm it has that texture I’m up for the crunchy
peanut therefore the crunchy well the peanuts chopped up right so I put them
on I like chopped them up but you could probably chop them finer than I did but
I thought oh I’d like tucking it bits in it
mm-hmm I actually really like these cookies okay so you’re expecting a
peanut butter cookie no it’s not super sweet no they’re they’re really they’re
literally is nothing in this cookie I read through that recipe and I thought
two tablespoons of butter two tablespoons of but and it only makes one
pan of cookies which is really great even though it says makes 24 there’s no
way they never match do they no never no I think it’s interesting dude it doesn’t
say it doesn’t say two tablespoons of milk it actually says two tablespoons of
fat butter this is fat you just make it with all sorts of things so would be
whatever fat you you want to use so you you could use lard or shortening butter
you could use you wanted to use coconut oil you could use coconut oil yeah so
you go the exception the egg I was gonna say could be vegan but no no you’ve got
a you’ve got an egg in it yeah what do you do next substitute you could use an
egg sucker yeah but it’s I really like it I’m in I
feel you know you could add other things that complement peanut flavours I bet a
little cardamom in where there would be very nicely yep a couple of chocolate
chips in this would be chocolate chips I think you could all probably also add a
couple bit of dried fruit like a cherry or yes yes
as it goes you’re gonna say it aren’t you can change it up make it your own so
I’m pretty pleased with these if you’re looking for that crispy crunchy cookie
this isn’t it this is more like a Madeleine it’s more like a little tiny
cake but they’re fantastic thanks for stopping by
see you again soon you

67 thoughts on “1918 Peanut Cookies Recipe || Glen & Friends Cooking”

  1. Thanks for this Glen! When I was a child, my school cafeteria served a vanilla cookie with chopped peanuts. The cookies had the same texture of a refrigerator/sliced cookie. And I've been looking for a recipe like it for a long time.

  2. looks delicious! I would have to process the peanuts a lot finer due to just having all my top teeth pulled a few weeks ago unfortunately, but before that I loved peanuts, & had peanut butter cookies 2 days ago. also wondering how a Spanish redskin peanuts would do in this? as thy were softer & my preference to put in ice cream, lol, & thinking this cookie in ice cream?

  3. I'm allergic to peanuts, but I sort of want to try this with cashews or something instead! They sound really interesting. But then, a lot of the older recipes you use are.

  4. Milk in a plastic bag, one of a few things I did not like "abut" Canada. Also Cookies are suppose to be small. I think we can blame America for monster cookies.

  5. Th made painful face that Glen made when he said coconut oil made me giggle. He sounded just horrified at the though of anyone doing that

  6. Good recipe choice for a few ladies coming to tea or for a family or for grandparents who want a few cookies to offer grandchildren. More is not better if the product just hangs around in the cookie jar.

  7. I've said it before and I'll say it again: Your videos are so great to watch. These "ancient" recipes are really great.

  8. The suggestion that the cookies are nearly vegan gave me a thought. I don't know if it's something you'd have any interest in, but I'd like to see you take on some traditional recipes with the caveat that they have to be "accessible to normal vegans".

    I make a lot of "accidentally vegan" food just because we don't have cow milk or eggs in the house, and I see all sorts of recipes using frankly WEIRD ingredients. I don't have chia seeds or chickpea juice to hand, strangely enough, but my brownies and yorkshire puddings seem to have turned out just fine anyway. It would be interested to see someone who actually knows what they're doing attempt the same thing!

  9. I'm going to try this with two tablespoons of peanut butter instead of butter. Though, I don't have the fancy two-tablespoon-measurement.

  10. It's funny how expectations are different per culture. Here in Denmark I'd consider the cookies you made here to be huge and to me it'd make more sense size wise if you had made half again as many.

  11. Shouldn't you typically increase the butter a little bit if you're replacing fat? I seem to remember butter having a higher water content or something. That said it looks like they came out alright ๐Ÿ™‚

  12. I love me some antiquated recipes. I wonder what size of eggs were most common back then. I have a Crisco recipe booklet copyright 1949 (infomational on 'quick mix' and 'conventional' methods of making layer cakes) and I was surprised to read that they specified, "Select medium size eggs, or use half large and half small eggs." (True, you could if you had each!!)
    Ha ha.
    Large size eggs, or two-ounce eggs, as we know, are currently the accepted size for most recipes.
    There is a difference of three ounces per dozen of each size, e.g. Jumbo, with one dozen weighing @ minimum 30 ounces; XL, " " " " " 27 ounces;
    L, " " " " " 24 ounces;
    M, " " " " " 21 ounces;
    S, " " " " " 18 ounces;
    and lo and behold…
    (peewee)
    P, " " " " " 15 ounces.
    I wish the smaller egg sizes were obtainable. The older the hen laying is, the larger the egg will be!

  13. This recipe is a winner from the past. I'd love to try it with some different nuts like cashews, or even some fruit chunks. Little bits of dehydrated banana in the mix topped with half a cherry on each portioned cookie for example.

  14. That sounds very good! And maybe that is another thing about where you come from, but for me from Germany, a cookie (or a โ€žPlรคtzchenโ€œ) is not necessarily crunchy. Also because traditionally one mostly eats cookies in Germany during christmas times. And those christmas cookies are made in the beginning of december, put in a box and left there until christmas eve. During that time they loose their crunch, they get a bit moisturised and their flavour changes and actually develops.

  15. Making those with lard or shortening would make for a different cookie since you wouldn't have the extra water from the butter.

  16. The possibilities are endless lol. The chocolate cookies below looks good. And glad to see someone else eats the dough to taste.

  17. I hope these are safe for people with peanut allergies, I just left a batch of them at my grandmas house and sheโ€™s deathly allergic to peanuts

  18. Just took a look at the dietary info and is it 3 ounces of sugar per day for the average man that they recommend ? That's like 85 grams in metric…. Holy cow, Batman!

  19. 2 Tablespoons is also 1/8 of a cup so if you've got a set of measuring cups that has a 1/8th cup that's 2 tablespoons.

  20. Use the half of the dough and you get 30 cookies. To christmass we make a lot of small cookies in germany. Your recipe will fit to the size. (and we like your Videos ๐Ÿ˜Š)

  21. I just made these and wow! A unique cookie that really taste like peanut brittle. The ingredients are so simple that if you're reading this just go give it a try.

  22. Um grande beijinho gosto muito de vocรช ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐Ÿ’ž๐Ÿ’ž๐Ÿ’ž๐Ÿ’ž๐Ÿ’ž๐Ÿ’ž๐Ÿ’ž๐Ÿ’ž๐Ÿ’ž๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐Ÿ˜˜๐ŸŒท๐ŸŒท๐ŸŒท๐ŸŒท๐ŸŒท๐ŸŒท๐Ÿ’–๐Ÿ’–๐Ÿ’–๐ŸŽ€๐ŸŽ€๐ŸŽ€๐Ÿ‘๐Ÿ‘

  23. I love how you guys are so critical and analytical. You really do manage to get to the meat and bones of whatever it is you're recreating.

  24. I wonder if you tried other kinds of nuts with this. Like pecans, or macadamia nuts? This is a recipe that actually want to try.

  25. Went out and got the few missing things to make these and girlfriend mixed up a batch….. simple easy and I'll definitely be waiting for more

  26. Glen, we demand an apron/shirt with you and Julie cartoon style on it saying "Make it your own!" while holding out a muffin or cookie or something

  27. One of my recipe books from the depression era has a similar recipe called "Chinese Cookies" and it contains almonds.

  28. I made these, substituting the peanuts for chocolate and the lemon juice for vanilla extract. They came out pretty good but I might have done something wrong considering how much runnier my dough came out. Still a good cookie though.

  29. I have a slightly later version of this booklet (1930s maybe?) and it has this recipe, but the measurements are different. 2 Tablespoons fat, 1 cup of sugar, 2 eggs, 2 cups of flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup milk, 1 cup chopped peanuts, 1/2 teaspoon lemon juice. Interesting how it changed so much in a few years.

    I suspect I would like the less sweet version better.

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