Spice Nuts

Ingredients

• 1 lb. Flour
• 0.5 lb. Butter
• 7 oz. Sugar
• 10 oz. Syrup
• 1 Egg
• 1 teaspoonful Baking Soda
• 1 teaspoonful Mixed Spice
• 1 teaspoonful Ginger
• 2 teaspoonfuls of Cinnamon

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 149. The excerpt below is the record exactly as published.

^ teaspoonful mixed spice. Make into small cakes with flaky paste, and brush over with white of egg and sprinkle sugar over. Orang-e Cakes. Take all the pulp of the oranges that you have used for making marmalade, and rub it through a hair sieve with a wooden spoon. Allow 3^ lb,, of sugar to 1 lb. of the pulp, and boil it 1 hour, or until it becomes quite thick. Put it away in jars, and let it remain months until it becomes quite firm ; and then take a sheet of white paper, and form some of the orange into small round cakes the size of a penny. Cover them Avith sifted sugar, and leave them to dry. Orange Rock Cakes. 1 lb. PloAir, i teacupful Sugar, 2 teaspoonfuls Baking Powder, 3 oz. Butter, 1 Egg, 1 Orange. Put flour, sugar, and powder in basin, mix well. Hub in butter ; grate in ^ rind of orange. Add juice of whole orange, and egg, well beaten, to make very stift' dough. Take off in rough pieces, about the size of a walnut, with two forks, and put on oven shelf, allowing a little sjjace between each. 10 or 15 minutes in quick oven. Queen Cakes. 8 oz. Flour, 2 oz. Butter, 2 oz. Sugar, 2 oz. Sultanas, 1 oz. Peel, rind of Lemon (grated), 1 Egg, and i teaspoonful Baking Powder. Cream butter and sugar. Add flour and egg gradually, beating well between times. Then add raisins, peel, and lemon rind. Beat again, and lastly add baking powder, and mix well. Fill small greased tins three parts full, and bake in oven very quick at first, then cooler. Cook till pale brown, and firm to touch. OR, 3 Eggs, Aveiglit of same in Flour, Sugar, and Butter, Essence of Lemon. Put the butter into a basin, and with the hand cream it well, add the eggs, and beat j then the flour, and continue to beat one way for about 16 minutes. Add a few drops ' essence of lemon. Put in small greased tins, and bake in quick oven for about | hour. Raspberry Buns. Mix 6 oz. ground rice and same of flour. Rub in J lb. lard, same of sugar, and teaspoonful baking powder. Mix into stiff paste, with yolk of egg and a little milk. Divide into balls, hollow each and in- sert a little raspberry jam. Close up, and dip in white of egg. Flatten a little, and bake in shai'p oven. They will crack and show jam through. Rice Buns. 2 oz. Flour, 2 oz. Casfor Sugar, i teaspoouful Baking Powder, 1 lb Rice Flour, 2 oz. Butter, 2 Egg.s, Vanilla Essence, or Rind of 1 Lemon. Cream the sugar and butter, add ^ the flour and 1 egg, then the remainder of the flour, egg, essence, and baking powder. Fill greased 160 TRIED FAVOURITES COOKERY BOOK. patty pans two-thirds full with the mixture. Place in good oven, and bake for 15 minutes. Sufficient for 12 buns. Rice Cakes. 1 cupful cold boiled Eice, 1 pint Flour, teaspoonful Salt, 2 beaten Eggs, Milk to make a rather thick batter. Beat well, and bake on girdle. Or add a tablespoonful melted butter or lard, make the batter a little thinner with milk, and bake in a hot oven in patty pans. Rock Cakes. 1 lb. Flour, 6 oz. Butter, i lb. Sugar, 1 oz. of Candied Peel (cut thin), 2 tea- spoonfuls of Borwick^s Baking Powder, 2 Eggs, i lb. Currants and Sul- tana Eaisins mixed. Put a dessertspoonful of milk amongst the beat-up eggs. Then stir in with other things, which will only just damp them. Have a large tin dish buttered. Place on tin in 12 little heaps, as rough looking as possible. Bake in quick oven. Sly Cakes. 1 lb. Flour, 8 oz. Butter, 8 oz. Currants, 2 oz. Sugar, 6 drops Essence of Lemon. Mix flour and sugar, make into smooth paste with water, but not very wet. Roll three times, and spread in butter as for pastry. Roll very thin, and cut in round or square cakes ; spread ^ inch thick with currants or jam, press another on top, and bake in quick oven. Small Seed Cakes. i lb. Flour, 3 oz. Dripping, 2 tablespoonfuls moist Sugar, 1 do. Carraway Seeds, 1 teaspoonful Baking Powder, 2 Eggs. Rub dripping into flour till like bread crumbs, add baking powder, sugar, and seeds. Drop in unbeaten eggs and a very little milk, and mix to a stiff paste. Place on buttered tin, forming balls quickly with spoon. Spice Cakes. 4 oz. Butter, 4 oz. Sugar, 6 oz. Flour, large teaspoonful Ground Ginger, i tea- spoonful Mixed Spice, 1 tablespoonful Treaclei 1 do. Sweet Milk, ^ tea- spoonful Baking Powder, 2 Eggs. Rub butter, sugar, flour, and spice together ; add milk, treacle, and switched eggs. Place ^ of a blanched almond in bottom of each tin. Moderate oven, small tins. Spice Nuts. 1 lb. Flour, \ lb. Butter, 7 oz. Sugar, 10 oz. Syrup, 1 Egg, 1 teaspoouful each of Baking Soda, Mixed Spice, Ginger, and 2 teaspoonfuls of Cin- namon

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