Sweetmeat Gingerbread Nuts
From The housewife's guide, or, An economical and domestic art of cookery (1830).
Source and licence
From The housewife's guide, or, An economical and domestic art of cookery (1830), printed page 62, digitised by the Internet Archive: https://archive.org/details/b21527660
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 treacle
- a pound of fresh butter
- an ounce cakes
- two ounces of preserved lemon
- two ounces of preserved angelica
- one ounce of coriander-seed pounded
- a tin plate
- two eggs
Method
- Take two pounds of treacle, and put it in a large bason;
- then take half a pound of fresh butter, and carefully melt it;
- pour the butter to tbe treacle, and stir it well as you pour it in ;
- add ihree quarters of an ounce cakes.
- of the best pounded ginger, two ounces of preserved lemon and orange peel, and two ounces of preserved angelica, cut very small ;
- one ounce of coriander-seed pounded, and one ounce and a half of caraway seeds whole;
- mix tiiem 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 choose, put them on a tin plate, and let the oven be rather brisk.