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Speculoos

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Pound down half pound flour, four ounces brown sugar, three and a half ounces butter, a pinch of nutmeg, and the same of mace and cinnamon in powder.
  2. Add, as well, a pinch of bicarbonate of soda.
  3. Make the paste into a ball, and cover it with a fine linen or muslin cloth, and leave it till the following day.
  4. If you have no molds to press it in, cut it into diamonds or different shapes, and cook them in the oven on buttered trays.
  5. I believe waffle irons can be bought in London.