Gingerbread nuts

Historical recipe
Gingerbread nuts

Two pounds of flour,
a pound and a quarter of treacle,
half a pound of sugar,
two ounces of ginger,
three quarters of a pound of melted butter,
and a pinch or two of cayenne pepper.

Mix, and roll out till about half an inch thick, cut into little cakes, and bake.

Source: Englishwoman's Domestic Magazine, Vol iii, 1855-6

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gingerbread nuts on a plate with some shortbread

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