Peppernuts

Ingredients

• One and a half quart of molasses
• 1 pound brown sugar
• 1/2 pound butter
• 1/2 pound lard
• 1 teaspoonful ground cloves
• 2 of cinnamon
• 2 of ground aniseed
• 1/2 pound chopped citron
• 1/2 pound chopped almonds
• 2 ounces of whole coriander seeds
• 1 grated nutmeg
• 4 teaspoonfuls cream of tartar
• 2 of baking soda

Method

1. 1

   Stir lard, butter, and sugar to a cream, add eggs one at a time.

2. 2

   Mix spices, citron, and nuts, then alternately add molasses and sifted flour to make a stiff dough.

3. 3

   Shape into rolls, cut into slices, and bake light brown in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 382. The excerpt below is the record exactly as published.

Peppernuts.— One and a half quart of molasses, 1 pound brown sugar, y^ pound butter, 7, pound lard, 1 teaspoonful ground cloves, 2 of cinnamon, 2 of ground aniseed, 74 pound chopped citron, Ys pound chopped almonds, 2 ounces of whole coriander seeds, 1 grated nutmeg, 4 teaspoonf uls cream of tartar, 2 of bak- ing sod

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