Sunderland Gingerbread Nuts

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Optional additions
Instructions (6)
  1. Let the allspice, coriander seeds, and ginger be freshly ground.
  2. Put them into a basin, with the flour and sugar, and mix these ingredients well together.
  3. Warm the treacle and butter together.
  4. With a spoon, work the warmed treacle and butter into the flour mixture until the whole forms a nice smooth paste.
  5. Drop the mixture from the spoon on to a piece of buttered paper.
  6. Bake in rather a slow oven from 20 minutes to 1/2 hour.
Original Text
SUNDERLAND GINGERBREAD NUTS. (An Excellent Recipe.) 1761. INGREDIENTS.—1-3/4 lb. treacle, 1 lb. of moist sugar, 1 lb. of butter, 2-3/4 lbs. of flour, 1-1/2 oz. of ground ginger, 1-1/2 oz. of allspice, 1-1/2 oz. of coriander seeds. Mode.—Let the allspice, coriander seeds, and ginger be freshly ground; put them into a basin, with the flour and sugar, and mix these ingredients well together; warm the treacle and butter together; then with a spoon work it into the flour, &c., until the whole forms a nice smooth paste. Drop the mixture from the spoon on to a piece of buttered paper, and bake in rather a slow oven from 20 minutes to 1/2 hour. A little candied lemon-peel mixed with the above is an improvement, and a great authority in culinary matters suggests the addition of a little cayenne pepper in gingerbread. Whether it be advisable to use this latter ingredient or not, we leave our readers to decide. Time.—20 minutes to 1/2 hour. Average cost, 1s. to 1s. 4d. per lb. Seasonable at any time.
Notes
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