Good Gingerbread Nuts

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

four pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pound of sifted sugar ↝ Sugar, NFS [Sugars and honey]
one ounce of carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
half an ounce of ginger pounded and sifted ↝ Ginger root, raw [Vegetables and Vegetable Products]
six ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of candied orange peel cut into small slices ↝ Orange peel, raw [Fruits and Fruit Juices]
a pound of treacle or honey
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (4)

Take four pounds of flour, half a pound of sifted sugar, one ounce of carraway seeds, half an ounce of ginger pounded and sifted, six ounces of fresh butter, and two ounces of candied orange peel cut into small slices.
Then take a pound of treacle or honey and a gill of cream, make them warm together.
Mix all the ingredients into a paste, and let it lay six hours.
Then roll it out, make it into nuts, and bake them in a moderate oven.

Original Text

Good Gingerbread Nuts.

Take four pounds of flour, half a pound of sifted sugar, one ounce of carraway seeds, half an ounce of ginger[289] pounded and sifted, six ounces of fresh butter, and two ounces of candied orange peel cut into small slices. Then take a pound of treacle or honey and a gill of cream, make them warm together, mix all the ingredients into a paste, and let it lay six hours; then roll it out, make it into nuts, and bake them in a moderate oven.

Notes

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