vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
French Gingerbread Nuts
From Harper's cook book encyclopædia, 1902
Serves 10
These are considered the ne plus ultra of French gingerbread-nuts.
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 Harper's cook book encyclopædia (1902), page 75. The excerpt below is the record exactly as published.
as much flour as will convert the whole into a stiff paste. Butter a tin baking-dish, and lay on it with the spoon the paste in bits of the size and shape necessary to form the small cakes or nuts. Set the baking-dish in the oven. You may ascertain when these cakes are done by taking one out of the oven and letting it cool. If, when cold, it is hard, they are done enough. These are con- sidered the ne plus ultra of French gingerbread-nuts
Cook this with the app: pantry check, scaling, and the assistant.