Gingerbread Cakes or Nuts

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for the base

half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pound of treacle
two spoonfuls of brandy ↝ Brandy [Liquor and cocktails]
six ounces of coarse brown sugar ↝ Sugars, brown [Sweets]
a pound and a quarter of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half an ounce of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
some orange-peel finely grated ↝ Orange peel, raw [Fruits and Fruit Juices]
as much candied orange as you like ↝ Orange, raw [Citrus fruits]

Instructions (3)

Melt half a pound of butter, and put to it half a pound of treacle, two spoonfuls of brandy, and six ounces of coarse brown sugar.
Mix all these together in a saucepan, and let the whole be milk warm.
Then put it to a pound and a quarter of flour, half an ounce of ginger, some orange-peel finely grated, and as much candied orange as you like.

Original Text

Gingerbread Cakes or Nuts.

Melt half a pound of butter, and put to it half a pound of treacle, two spoonfuls of brandy, and six ounces of coarse brown sugar. Mix all these together in a saucepan, and let the whole be milk warm; then put it to a pound and a quarter of flour, half an ounce of ginger, some orange-peel finely grated, and as much candied orange as you like.

Notes

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