Malt Extract Cooking, Day 2, Counting Down To St. Paddy’s Day With Oatmeal Cookies
Posted by Bob Skilnik on March 11, 2007
Oatmeal is almost as much a part of the Irish food culture as the potato. With that thought in mind, how about a oatmeal cookie recipe from a 1928 publication titled Schlitz Malt Syrup in the Home? An industry wide attempt to guise the use of malt syrup as merely one more food item in the kitchen — and not the reality of malt extract chiefly used as a base for homebrewing — was fortified with numerous attempts by once big-named brewers (now malt extract manufacturers — wink, wink) in publishing food recipe pamphlets that promoted the use of extract as a key ingredient. This recipe for oatmeal cookies using Schlitz Malt Syrup, “the World’s Finest Malt Syrup,” is but one example.
Check out Beer & Food: An American History for more.
2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups oatmeal
1 cup sugar
3/4 cup butter or lard
1 tablespoon Schlitz Malt Syrup (plain)
2/3 teaspoon baking soda
10 tablespoons sour milk (leave out overnight or simply add a few drops of lemon juice to the milk)
1 cup raisins
Sift the flour, salt and cinnamon together, and add the oatmeal. Cream the sugar, butter and Schlitz Malt Syrup. Add the eggs to the creamed mixture. Dissolve soda in sour milk. Add the flour to creamed mixture, alternating with the sour milk and soda mixture. Add the raisins. Bake in a moderate oven (350°-375° for 10 minutes or less).
This entry was posted on March 11, 2007 at 11:59 am and is filed under Beer History, Cooking With Malt Extract, Food That Demands To Be Paired With Beer. Tagged: American cooking, Beer In Food, Cooking With Malt Extract, corned beef, Food History, malt extract in food, oatmeal cookies with malt extract, Pairing beer and food for st. patrick's, St. Patrick's Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.