JOE FROGGERS
Seagoing New England fisherman needed a bit of sweetness along with their grog—but the problem was keeping those sweet biscuits fresh for weeks at sea. And then came Joe Froggers. The story goes that a former slave, Joseph Brown, freed after his militia service during the Revolution, married Lucretia, born to former slaves, in Marblehead, Massachusetts. They opened Black Joe’s Tavern where Lucretia’s food and drink became legendary. Molasses and dark rum mixed with hot sea water were the secret to the Joe Froggers the seamen were so fond of. The warm flavors of the New England spice trade rounded out the taste. Here’s a “new” 18th Century treat to add to the Christmas cookie swap.
- ½ cup butter
- 1 cup dark brown sugar, packed
- 1 cup molasses
- 1/3 cup hot water, lightly salted
- 2 tablsp dark rum
- 3 1/2 cups flour
- 1 ½ tsp salt
- 1 tsp baking soda
- 1 ½ tsp ground ginger
- Cloves, nutmeg and allspice, to taste
Cream butter and brown sugar until light and fluffy. In separate bowl, whisk flour, salt, baking soda and spices. In small bowl, whisk molasses with hot water and rum. Alternating flour with molasses mixture, add to butter and sugar—beating after each addition. Chill at least 4 hours. Form dough into 1 1/2“ balls and set apart on parchment paper lined baking sheets. Flatten cookies with small glass dipped in white sugar. Bake at 375’ 10-12 minutes—until lightly browned. Cool on racks.
The Kitchen Hive
