Brandy Snap
From Sea Cookery, 1911
Keep in a very dry place. The dough can be made and kept for up to three months.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 90. The excerpt below is the record exactly as published.
BRANDY SNAP. 2 lbs. flour 1 lb. butter 2£ lbs. sugar 2£ lb. syrup £ oz. ground ginger £ oz. powdered cinnamon £ oz. pimento a little lemon essence
Cook this with the app: pantry check, scaling, and the assistant.