Brandy Snaps
From À la mode cookery, 1902
Store in a dry place.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 73. The excerpt below is the record exactly as published.
Brandy Snaps Melt two pounds of butter in a stewpan, then add three ounces of treacle, two of brown sugar, two ounces of flour, and a quarter of an ounce of ground ginger
Cook this with the app: pantry check, scaling, and the assistant.