Spice Nuts

Ingredients

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

Method

1. 1

   Knead all together until the dough is very firm.

2. 2

   It may require a little more flour.

3. 3

   Roll out very thin.

4. 4

   Then cut out with a biscuit cutter the size wished.

5. 5

   Bake in a rather quick oven about 10 minutes.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 150. The excerpt below is the record exactly as published.

a- 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. Knead all together until the dough is very firm. It may require a little more flour. Roll out very thin. Then out with a biscuit cutter the size wished. Bake in a rather quick oven about 10 minutes. Spongre Cakes. 3 oz. Butter, 3 oz. Sugar, 3 oz. Flour, 3 oz. Corn Flour, 2 Eggs, 2 teaspoonfuls Baking Powder, Vanilla Essence. Beat butter and sugar to a cream, sift in flour, add yolks, stir well. Add whites, and lastly baking powder. Bake in quick oven about 10 minutes in buttered tins, floured slightly. Tantallon Biscuits. 2 oz. each of flour, rice flour, sugar, and butter, 1 tablespoonful baking powder, flavouring, and 1 egg. TRIED FAVOURITES COOKERY TOOK. 16l Tunbridge Cakes. Hub 6 oz. butter quite fine in 1 lb. flour. Then mix 6 oz. sugar, beat 2 eggs and make with above into a paste. Roll it out very thin and cut into small rounds. Prick with a fork and cover with carra- ways, or brush with white of egg, and dust white sugar over. Victoria Buns. 1 Egg and its weight in Flour, 2 oz. pounded Loaf Sugar, li oz. Ground Eice, 2 oz. Butter, li oz. Currants, a few thin slices of Peel. Whisk the egg, stir in the sugar, and beat well. Beat the butter to a cream, stir in the ground rice, currants, and peel j and after add- ing the egg sitir in a little flour j but do not make these very stiff Bake in small patty tins for about ^ hour. CAKES. Have all in readiness b^efore proceeding, tins i ittered, flouf sifted, &c. If raisins and currants are oiled m flour before they are used in cakes, and then added at the last, they will not sink to the bottom. Almond Cake. 6 Eggs, their weight in Castor Sugar and Butter, anti the weight of 3 Eggfe in Flour and Ground Almonds, Essence of Alinoudr to taste. Cream butter, add sugar, then the eggs well whisked together. Next the almonds, flour, and essence Pour into two well-greased 2 lb. tins, and bake in a moderately quick oven. Almond Icin^. 6 oz. Icing Sugar, J lb. crushed Almonds, a few drops Almond Essencei and alxiut 1 white of Egg. Mix well with spoon. Turn out on board and work perfectly smooth, using a little sugar instead of flour to prevent sticking. Almond Paste. 1 lb. Ground Almonds, 1 lb. Castor Sugar, 1 tablespqonfi I Orange Flower Water, 8 or 9 drops Essence Almonds, 2 Eggs, and an < xtra White. Mix almonds and sugar, add the water and essence, then beat the eggs and knead them into the almonds, spread on top of cake, and smooth with a clean knife. Almond Dust. This is made by pounding any quantity of blanched sweet almonds, which have been thoroughly browned in a moderate oven; Use for garnishing cakes and sweet dishes. Bachelor Cake. i4 lb. Flour, 6 oz. Butter or Lard, J lb 'ugar, 4 lb. Eaisius (stoned), 1 lb. Currants, 1 lb. Almonds, 2 oz. Carra ,\ Seerls, 14 oz Orange Peel, 2 oz. Citron Peel, 2 oz. Cinnamon, 2 oz. .Allspice. ■ oz Ginger, 2 teaspoonfuls Carbonate of So<la, 1 teaspoonful Salt, mis wiib Butter-milk. Rub flour and butter together, slice almon.ls Cut peel thin, wash currants thoroughly, and dry them. Then mix all dry ingTed- ients together. Mix all with bvftter-milk, but not too soft. Beat tor 20 minutes ; put into greased tin and bake in moderate oven fur hours. F 162 TRIED FAVOURITES COOKERY BOOK. Banana. Cake. ^ breakfastcnpfal Batter, i cupful Milk, ] cupful Sugar, 1| cupfuls Flour 2 Eggs, 2i level teaspoonfuls Baking Powder. C/i GcxHi Ijiittei , acid sugar gradually, tlien beaten yollvs of eggs j add flour (sifted) with baking powder added, alternately, with milk, and lastly stiff whites. Bake in two cakes. Put banana filling be- tween and cover top with confectioner’s sugar mixed to a smooth paste with a tablespoon lemon juice and water. Banana Filling: for Cake (1). Take off skin and coarse threads and press banana through sieve to fill a cup. Add 1 cup sugar, juice and rind of a lemon and the unbeaten white of 1 egg. Beat with a perforated wooden spoon till solid to the bottom of bowl. It will take about 20 minutes. Use between the two cakes and on top of cake. Put on top with a pastry bag and tube, or jrile in little rocky heaps, and decorate with little candied cherries. (This mixture may be served in glasses or as a filling for Charlotte Russe.) OR, Banana. Filling* (2). Cook together cup of banana pulp (bananas peeled, and put through sieve), and juice of i a lemon or orange, ^ cup sugar and tablespoon butter. When thick and cold, spread on cake, or heat the ingredients in a double boiler and then stir in an egg beaten with a tablespoon sugar. Cook and stir till thick. Then cool and use as above. Rich Birthday Cake. i lb. Castor Sugar, i lb. Butter, | lb. Flour, i lb. Fruit, 1 teaspoonful Baking Powd

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