Sugar Peppernuts

Name: Sugar Peppernuts
Yield: 30 servings
Ingredients: 1 lb. of butter; 1 % lbs. of sugar; % lb. of blanched, ground almonds; % cup of sweet cream; % cup of finely cut citron; 1 tbsp. of cardamom; 1% tsps. of hartshorn salt dis-; 1 cup of rose water; 3 lbs. of flour

From The art of German cooking and baking, 1922

Serves 30

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 157. The excerpt below is the record exactly as published.

1 cup of rose water 1 grated lemon rind 2 tsps. of hartshorn salt 3 lbs. of fiour Preparation: Preparation is the same as the one before. No. 41, Brown Peppernuts. The hartshorn salt is dissolved in the given quantity of rose water. No. 43— SUGAR PEPPERNUTS. 1 lb. of butter 1 tbsp. of cardamom 1 % lbs. of sugar 2 tbsps, of brandy % lb. of blanched, ground 1% tsps. of hartshorn salt dis- almonds solved in 1 cup of rose % cup of sweet cream water % cup of finely cut citron 3 lbs. of flour

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