Ginger-bread Nuts
A historical recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott).
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A historical recipe
Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Project Gutenberg eBook #9101.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take a pound and a half of flour, three-quarters of a pound of sugar, the same of butter, some cloves and cinnamon pounded fine, and an ounce of ginger;
- mix these well together, and make it into a stiff dough, with molasses;
- roll it thin, and cut it in small cakes.
Plating
Cookware for this recipe
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Chef's knife