this book makes for some really fun reading about my most favorite holiday of the year. Many old, but new, recipes to try - hopefully they will turn out well.
The only thing I've noticed is perhaps an error with the recipes for several spice cookies, which to me seem of German / Dutch origin.
I see one recipe for Speculoos and it uses 8 Tbsp (yup tablespoons) of cinnamon for only 3-1/2 cup of flour. No other "dry" ingredients other than the standard butter, eggs, leavening, etc. And that's just one spice - there are tablespoons of other spices used in this same recipe. Could it be the author meant tsp (teaspoon)? I'll adapt the recipes accordingly - but just can't imagine that amount of cinnamon - 8 TBSP = it's over 1/3 cup.
Again, it seems this large amount of spice is common to most of the "spice" cookies of North European / German origin.
The other recipes (mostly non-German) that don't use much spice seem OK and likely to succeed.
The Christmas Cook: Three Centuries of American Yuletide Sweets by William Woys Weaver (1991-10-03) Paperback – 1 January 1800
Enhance your purchase
4.6 out of 5
6 global ratings
Review this product
Top reviews from other countries
great reading material but reliable recipes (?)Reviewed in the United States on 22 July 2015
Great history cookbookReviewed in the United States on 20 November 2017
This is an interesting book - lots of history and recipes. I think this book took a lot of research and it shows in the writing. I pick it up and read it quite often.
No humbug here!Reviewed in the United States on 24 September 2002
What a treat this book is! I first came across it in my local public library years ago and was instantly captivated. Confections to drool over just viewing the marvelous photos alone. Mr. Weaver is one of the best at not only supplying us with tantalizing historical recipes, but also including a detailed, interesting history behind each one. Syllabub anyone? This book is definitely a feast for the senses!
5 people found this helpful