“Rough and ready” is coined with the culinary term of something quick and easy to put together, or unrefined and uncomplicated. That term goes back a long time, and in A Practical Guide for the Cake and Bread Baker (C. W. Schlumpf, 1884), there are two recipes for them. Both are sugar cookies coated in granulated sugar, and both contain spices.

It is interesting to note in the original recipe procedures, both aren’t too exact in the preparation. In the second one “Mix after general use…and throw them on granulated sugar”. In other words, just basically mix, roll, bake. Rough and ready at its finest.

Rough and Ready, No. 1

1/2 pound sugar
6 ounces lard
1 pint New Orleans molasses
1/2 pint water
1 ounce baking soda
2 3/4 pounds flour
Allspice and clove [to taste]

Mix like any other cake; roll out and cut, with oblong cutter; wash [with egg wash], and through them on granulated sugar; bake in a slow oven.

Rough and Ready, No. 2

2 pounds brown sugar
1 pound lard
1 1/2 pints New Orleans molasses
8 eggs
2 ounces baking soda
1 pint water
1/2 pound cake flour
Cinnamon and allspice [to taste]

Mix after general rule, and use enough flour to make dough; roll out, cut in round shape, wash and through them on granulated sugar, when on pans put a raisin in center; bake in a slow oven.