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Gingerbread Nuts
From Cookery and housekeeping, 1882
Serves 24
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 176. The excerpt below is the record exactly as published.
l^ lbs. treacle ; \ oz. powdered ginger ; \ lb. butter ; The peel of i lemon pounded. Mix well together, and let it stand in a warm place for two or three hours. Divide into three parts, lay one piece at a time on the pastry board well floured. Roll and rub till it is no thicker than a crown piece ; butter your baking-tin, lay each piece on it, and bake in a quick oven. Fruit Gingerbread Cake. 5 teacupsful flour ; I „ treacle ; I „ sugar ; I „ melted butter ; \ lb. raisins ; \ lb. curants ; \ lb. peel ; \ lb. ginger ; I teaspoonful coriander seed ; 1 tablespoonful caraway seed ; 2 tablespoonsful vinegar ; I teaspoonful carbonate of soda. Warm the treacle and butter, then mix with the other GINGERBREAD. 445 ingredients, and bake in a mould in a slow oven for an hour and a half. Gingerbread Nuts. The proportions are : \ lb. butter ; \ lb. coarse sugar ; l\ lbs. treacle ; \\ lbs. flour ; \\ ozs. powdered ginger
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