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Gingerbread Nuts

Name: Gingerbread Nuts
Yield: 8 servings
Ingredients: three ounces of butter; one pound of flour; the finely-chopped rind and juice of half a lemon; a dessert-spoonful of ground ginger; a table-spoonful of honey; a quarter of a pound of treacle

From Cassell's dictionary of cookery, 1892

Serves 8

It is well to make the paste an hour or two before baking.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 604. The excerpt below is the record exactly as published.

Gingerbread Nuts. — It is well to make the paste for these nuts an hour or two before baking them, and put it in a cool place. Rub three ounses of butter into one pound of flour; add the finely-chopped rind and juice of half a lemon, and a dessert- spooriful of ground ginger. Put a table-spoon- ful of honey into a quarter of a pound of treacle

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