Fine Sweetmeat Gingerbread Nuts
From The complete confectioner, or The whole art of confectionary made easy (1808).
Source and licence
From The complete confectioner, or The whole art of confectionary made easy (1808), printed page 30, digitised by the Internet Archive: https://archive.org/details/b2150474x
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- two pounds of the best treacle
- a pound of the best fresh butter
- an ounce of the best pounded ginger
- two ounces of preserved lemon
- two ounces of preserved angelica
- one ounce of coriander seed pounded
- two eggs
Method
- TAKE two pounds of the best treacle and put it in a large bason ;
- then take half a pound of the best fresh butter, and carefully melt it, not to oil, pour the butter to the treacle, and stir it well as you pour it in ;
- add three quarters of an ounce of the best pounded ginger, and put in with it two ounces of preserved lemon and orange peel cut very small ;
- and two ounces of preserved angelica, cut very small ;
- and one ounce of coriander seed pounded, and one ounce and a half of carraway seeds whole, mix them well together ;
- then break two eggs, yolks and whites together, and mix as much flour as will bring it to a fine paste;
- make them the size you chuse, put them on the bare tin plate, and let your oven be rather brisk.