Ginger Nuts

Ingredients

• gill butter
• heaping gill brown sugar
• half pint flour
• tablespoon and a half ginger
• half teaspoon cloves
• half teaspoon cinnamon
• grated peel of an orange
• half pint molasses
• teaspoon soda

Method

1. 1

   Cream butter and sugar, add flour, ginger, cloves, cinnamon, orange peel, and molasses with soda.

2. 2

   Roll into a sheet half an inch thick, cut into small cakes, mold into balls, place in a greased pan, and bake.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 71. The excerpt below is the record exactly as published.

a, tea- spoon cinnamon and quart flour. Roll out thin, cut into narrow strips, mix into any fancy shapes and cook as doughnuts, dusting with pulzerized sugar when partially cooled. Or for Fruit Ztdtfs work half pint butter into quart flour ; add yolks of four eggs mixed with pint sugar, half gill cream, pound of currants, prepared as di- rected and well beaten whites of two eggs, roll out, cut with small biscuit cutter, inch and half in diameter and fry as above, or they can be cooked as cookies, brushing with white of egg and dusting with sugar before baking. Q-inger-Bj^eacU lu making the old fashioned soft square cakes of ginger bread^ of which children are so fond ; put a portion of the dough on a well floured sheet of tin, roll out evenly, trim off" neatly at the edges, and work off in squares with a knife dipped in flour or a wheel cut- t«5r made for the purpose. Prepared in this way, the dough may be mixed softer then when it must be handled in removing from the board to the tin on which it is to bq baked, after rolling and cutting^ In mixing and rolling ginger bread always use sifted flour and if the dough becomes too stiff, set before the fire. A moderate oven is re- quired for ginger bread and cakes, for snaps a quick oven. Snaps should never be made on a damp day. New Orleans and Porto Rico molasses, not syrup, should be used. When snaps or cookies be* come moist heat in oven. -#•►■ Fairy Gingf^r-ftread.— Cream one cup butter with two of sugar^ add tablespoon ginger, three-fourths teaspoon soda in cup milk, and four cups flour; butter baking pans, spread cake mixture thin as a wafer on them, and bake in moderate oven till brown. The mo- ment it comes from the oven cut into sauares with case knife and slip from pan. Delicious. Keep in tin box. Loaf Gringer-bread, — Heat together for ten minutes one cup each OINGEB-BREAD. 89 butter, molasses and sugar with a tablespoon •each ginger and cinnamon, then add a half, cup cold water, tablespoon soda dissolved in ..^,„^.^^^^^^^ boiling water, and flour to stir very hard. otBs*r.bn»dLoftr. Bake in loaves ; brush them over with syrup while hot, and eat fresh. Spiced Ginger-bread, — One cup each sugar, butter and molasses, three eggs, three cups flour, one teaspoon soda dissolved in a cup sour cream, half a nutmeg, teaspoon cloves, tablespoon ginger. Ez' tra good. Sponge Ginger-bread, — One cup each sour milk and Orleans mo- lasses, a naif cup butter, two eggs, teaspoon soda, tablespoon ginger, flour to make as thick as pound cake ; put butter molasses and ginger together, make them quite warm, add the milk, flour, eggs, and Boda^ and bake as soon as possible. White Ginger-bread. — Rub a half pound each butter and flour together, add half pound finely powdered and sifted loaf sugar, the finely minced rind of one lemon, an ounce ground ginger and a grated nutmeg ; mix well together and work into a smooth paste with one gill milk just warm, in which a half teaspoon carbonate of soda has been dissolved; make into cakes, and bake in moderate oven fifteen or twenty minutes. Ginger Nuts, — Cream gill butter and heaping cill brown sugar, add half pint flour, tablespoon and a half dinger, half teaspoon cloves and cinnamon, grated peel of an orange, half pint molasses with tea- spoon soda stirred in, and roll into a sheet half inch thick. Cut in- to small cakes inch in diameter, mold into balls, place in a greased pan and bake. Will keep well. Ginger Cakes. — Put two teaspoons soda into pint molasses, beat to a foam, add gill cold water and quart flour ana beat well, slightly melt half pint butter, add to above, with quart flour and teaspoon ginger, bake in pattv pans forty minutes. For a Ginger Plum Cake cream half pint each nutter and sugar, add tablespoon ginger, half tablespoon each of cloves and cinnamon three well beaten esgs, alternated with one quart flour, half of each at a time, pint molas- ses with teaspoon soda

Cook this with the app: pantry check, scaling, and the assistant.