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This was the beginning of one of the best documented products of the Middle Ages.To make Fine Cakes.- Take fine flowre and good Damaske water you must have no other liqeur but that, then take sweet butter, two or three yolkes of eggs and a good quantity of Suger, and a few cloves, and mace, as your Cookes mouth shall serve him, and a lyttle saffron, and a little Gods good about a spoonful if you put in too much they shall arise, cutte them in squares lyke unto trenchers, and pricke them well, and let your oven be well swept and lay them uppon papers and so set them into the oven.

In America, a cookie is described as a thin, sweet, usually small cake.

Excellent Small Cakes – Take three pound of very find flower well dryed by the fire, and put to it a pound and a half of loaf Sugar sifted in a very fine sieve and dryed; Three pounds of Currnats well washed and dryed in a cloth and set by the fire; When you flower is well mixed with the Sugar and Currants, you must put in it a pound and a half of unmelted butter, ten spoonfuls of Cream, with the yolks of three new-laid Eggs beat with it, one Nutmeg; and if you please, three spoonfuls of Sack.

When you have wrought your paste well, you must put it in a cloth, and set it in a dish before the fire, til it be through warm.

To become a baker, people had to complete years of an apprenticeship – working through the ranks of apprentice, journeyman, and finally master baker.

By having guilds, authorities could easily regulate the amount and quality of goods baked.

Later in the century, oranges from the West were included in many recipes.

Around the turn of the century, the Kellogg brothers in Michigan invented cornflakes and cookies were made with cereal products.By definition, a cookie can be any of a variety of hand-held, flour-based sweet cakes, either crisp or soft.Each country has its own word for “cookie.” We know as cookies are called 7th Century A. – The earliest cookie-style cakes are thought to date back to 7th century Persia A. (now Iran), one of the first countries to cultivate sugar (luxurious cakes and pastries in large and small versions were well known in the Persian empire).These ingredients are ‘soft’ wheat flour, which contains less protein than the flour used to bake bread, sugar, and fats, such as butter and oil.1615 – To make the best jumbles, take the whites of three eggs and beat them well, and take off the veil; then take a little milk and a pound of fine wheat flour and sugar together finely sifted, and a few aniseeds well rubbed and dried; and then work all together as stiff as you can work it, and so make them in what forms you please, and bake them in a soft oven upon white papers.As technology improved during the Industrial Revolution in the 19th century, so did the ability of bakers to make a wide range of sweet and savory biscuits for commercial consumption.

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