Brandy Snaps
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- 1/2 cup molasses
- 1/4 cup Cottolene
- 7/8 cup flour
- 2/3 cup granulated sugar
- 1 tablespoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
Method
- 1/2 cup molasses.
- 1/4 cup Cottolene.
- 7/8 cup flour.
- 2/3 cup granulated sugar.
- 1 tablespoon ginger.
- 1/4 teaspoon nutmeg.
- 1/8 teaspoon salt.
- PROCESS: Put molasses in sauce-pan, bring to boiling point;
- add Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg and salt.
- Drop from tip of spoon in small portions on a buttered tin sheet, about three inches apart.
- Bake in a slow oven.
- When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon.
- Lay on cake cooler until crisp.
Plating
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