Gingerbread Cakes or Nuts
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
- a pound of butter
- a pound of treacle
- two spoonfuls of brandy
- six ounces of coarse brown sugar
- an ounce of ginger
Method
- 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.
- A quarter of a pound of treacle, the same of flour, one ounce of butter, a little brown sugar, and some ginger.
- Mix all together, and bake the nuts on tins.
- Sweetmeat is a great addition.
- Gooseberries, to bottle.
- Pick them in dry weather before they are too large;
- cut them at both ends with scissars, that they may not be broken;
- put them into very dry bottles, and fill them up to the neck with cold spring water.
- Put the bottles up to their necks in water, in a large fish-kettle, set it on the fire, and scald them.
- Take it off immediately when you perceive the gooseberries change colour.
- Next day, if the bottles require filling, have ready some cold spring water which has been boiled, and fill half way up the neck of the bottles;
- then pour in a little sweet oil, just sufficient to cover the water at the top of the bottle, and tie them over with a bladder.