Nuremberg Gingerbread

Ingredients

• Beat four eggs thoroughly
• half a nutmeg grated
• six poimded cloves
• two ounces of candied lemon
• two ounces of citron
• eight ounces of powdered sugar
• half a pound of dried flour
• a small pinch of salt
• half a quarter of an ounce of carbonate of soda
• eight ounces of sweet almonds

Method

1. 1

   Beat four eggs thoroughly; mix with half a nutmeg, six cloves, two ounces each of candied lemon and citron, and eight ounces of powdered sugar.

2. 2

   Stir for ten minutes, then gradually add half a pound of dried flour, a pinch of salt, and carbonate of soda dissolved in warm milk.

3. 3

   Blend thoroughly, then add eight ounces of blanched and sliced sweet almonds.

4. 4

   Spread mixture on wafer-paper, cut into fingers, place on buttered tins, and bake in a moderate oven for about half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1003. The excerpt below is the record exactly as published.

eight ounces of powdered sugar, the well-beaten yolks of four eggs, and a table-spoonful of cold water. Mix thoroughly, then stir in the whites of two of the eggs whisked to a solid froth. Work all briskly together for some minutes. Pour the mixture into a buttered mould, and, being care- ful to leave room for it to rise, bake in a mode- rate oven for about an hour. Probable cost, Is. 4d. Sufficient for a quart mould. Nuremberg Egg. — Put an egg in boil- ing water, and let it simmer gently for ten minutes. Take it out, remove the shell, and dip it in batter. Fry it in hot butter until it is browned all over, then dip it in again, and repeat this until the ball is sufficiently large. Serve on a hot dish, and pour wine-sauce over it. Time, according to size. Nuremberg Gingerbread.— Beat four eggs thoroughly ; mix with them half a nut- meg grated, six poimded cloves, two ounces each of candied lemon and citron finely minced, and eight ovmces of powdered sugar. Stir these briskly for ten minutes ; then add very gradually half a pound of dried flour, a small pinch of salt, and half a quarter of an ounce of carbonate of soda dissolved in a little warm milk. When the ingredients are thoroughly blended, put with them eight ounces of sweet almonds

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