Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 18. One of the earliest known cookbooks by an African American author.
Melting the fats with molasses creates an emulsion that distributes sweetness and fat evenly throughout the dough, while keeping them lukewarm prevents the eggs from cooking prematurely. The high ratio of eggs and sugar creates a tender crumb through protein coagulation and sugar's hygroscopic properties, which trap moisture. Rolling the dough thin before baking allows rapid moisture evaporation, transforming these into crisp crackers rather than soft cookies. The combination of soda (baking soda) with acidic molasses produces carbon dioxide for slight leavening and contributes to browning through the Maillard reaction.
Before You Begin
•Note that this historic recipe uses antiquated measurements - 'one do.' means 'one ditto' (same as previous measurement, 1 tbsp). Interpret '1 each' for spices as 1 teaspoon ground, and '1 each flour' as enough flour to make workable dough (likely 4-6 cups)
•Clarify the lemon ingredient: use 1 tablespoon fresh lemon zest for authentic flavor
•Separate eggs carefully - you need 8 yolks only, saving whites for another use
•Have extra flour ready for kneading and rolling, as the dough will be very sticky initially
Community Notes
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A 'quick oven' in 1866 terminology means a hot oven - preheat to 375-400°F
•Line baking sheets with parchment paper, as the high fat content can cause sticking
Key Equipment
Large heavy-bottomed saucepan for melting fatsStand mixer or large mixing bowl with whiskRolling pin and well-floured work surface2-3 inch cookie or biscuit cuttersRimmed baking sheetsInstant-read thermometer (to verify lukewarm temperature of 95-105°F)
Ingredients
Instructions
1
Melt the molasses, lard and butter together, until lukewarm
2
Beat the eggs and sugar together till light
3
Add the ingredients together, with flour enough to make a stiff dough
4
Knead well
5
Roll thin
6
Bake in a quick oven
7
Cut with cake cutters
Make Ahead
The dough can be made up to 3 days ahead, wrapped tightly in plastic wrap, and refrigerated. Let it sit at room temperature for 15-20 minutes before rolling to soften slightly. Baked crackers can be made up to 2 weeks ahead and stored in an airtight container at room temperature.
Storage
Store completely cooled crackers in an airtight container at room temperature for up to 3 weeks. Place parchment paper between layers to prevent sticking. If crackers soften, re-crisp them in a 300°F oven for 5-7 minutes. Do not refrigerate, as this will introduce moisture and make them soggy.
