Ginger-Nuts
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 60. The excerpt below is the record exactly as published.
GINGER-NUTS. Take three pounds of flour, one pound of butter, one quart of molasses, four tablespoonfuls of allspîce, the same quantity of cinnamon, and eight tablespoonfuls of ground ginger
Cook this with the app: pantry check, scaling, and the assistant.