Ginger Nuts
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 65. The excerpt below is the record exactly as published.
GINGER NUTS /^NE pound flour, half a pound syrup, quarter pound butter, two ounces ground ginger, quarter pound sugar. Moisten with milk, drop them on a baking sheet and bake for twenty minutes. GINGER NUTS ONE pound of flour, half a pound of butter, one ounce of ground ginger, half a pound of sugar. Mix all together into rather a stiff* paste with about three-quarters of a pound of golden syrup
Cook this with the app: pantry check, scaling, and the assistant.