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Ginger Nuts
From Temperance cook book, 1887
Serves 30
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 117. The excerpt below is the record exactly as published.
GINGER NUTS. Six pounds of flour, one pound and a quarter of butter, rub- bed into the sugar, one pound and three-quarters of sugar, one quart of molasses, four ounces of ginger, one nutmeg, and some cinnamon
Cook this with the app: pantry check, scaling, and the assistant.