Gingerbread-Nuts

Ingredients

• Two pounds flour
• one of butter
• half a pound brown sugar
• one quart sugar-house molasses
• two ounces ginger
• one teaspoonful allspice
• one of cinnamon
• the same of cloves

Method

1. 1

   Cut up the butter in the flour, crush the sugar fine with the rolling pin, mix it with the flour, and afterward add the spice and molasses.

2. 2

   Flour your pie-board and take the dough, a large handful at a time, and knead it in separate cakes; then knead all very hard together for a long time.

3. 3

   Cut the lump in halves, roll it out in two even sheets about half an inch thick, and cut in little cakes the size of a cent.

4. 4

   Bake on buttered tins in a very moderate oven, as gingerbread is more apt to scorch than any other cake.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 53. The excerpt below is the record exactly as published.

GlNGERBREAD-NuTS. Two pounds flour, one of butter, half a pound brown sugar, one quart sugar-house molasses, two ounces ginger, one teaspoonful allspice, one of cinnamon, and the same of cloves

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