Ginger Nuts
From The Olde Cookery Book
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Ginger Nuts
1829
Cakes, Breads etc (Ginger bread)
Flour
Treacle
Sugar
Candied orange peel
Ginger
Caraways
Butter
Optionally:
Hazardous:
Instructions
| 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; press them flat with the hand, and bake them in a slow oven about ten minutes. |
| Note: |
Date added: 2008/11/24
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