Gingerbread Nuts (No. 76)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

two pounds of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
two pounds of treacle
three quarters of a pound of moist sugar ↝ Sugar, NFS [Sugars and honey]
half a pound of candied orange-peel cut small ↝ Orange peel, raw [Fruits and Fruit Juices]
one ounce and a half of ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
one ounce of ground caraways
three quarters of a pound of butter oiled ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

mix all well together, and set it by some time
then roll it out in pieces about the size of a small walnut
lay them in rows on a baking-plate
dress them flat with the hand
bake them in a slow oven about ten minutes

Original Text

Gingerbread Nuts.—(No. 76.)

To two pounds of sifted flour, put two pounds of treacle, three quarters of a pound of moist sugar, half a pound of candied orange-peel cut small, one ounce and a half of ground ginger, one ounce of ground caraways, and three quarters of a pound of butter oiled: mix all well together, and set it by some time; then roll it out in pieces about the size of a small walnut; lay them in rows on a baking-plate; dress them flat with the hand, and bake them in a slow oven about ten minutes.

Notes

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