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Gingerbread Nuts

Name: Gingerbread Nuts
Yield: 24 servings
Ingredients: Treacle, 3 lbs.; sugar, 1 lb.; butter, 1 lb. rubbed into; 4 lbs. of flour; essence of lemon, 2 tea-spoonfuls; ginger, seeds, &c., according to taste

From Consult me, 1902

Serves 24

These may be varied by the addition of candied lemon, brandy, and a couple of eggs well beaten.

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 239. The excerpt below is the record exactly as published.

GINGERBREAD NUTS.— Treacle, 3 lbs. ; sugar, 1 lb. ; butter, 1 lb. rubbed into 4 lbs. of flour : essence of lemon, 2 tea-spoonfuls ; ginger, seeds, &c., according to taste

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