Mrs Beetons Baking Recipes Revisited
Rich Sweetmeat Gingerbread Nuts
450g (1lb) Treacle
450g (1lb) Coarse Brown Sugar
110g (4oz) Clarified Butter
50g (2oz) Ground Ginger
25g (1oz) Candied Orange Peel
25g (1oz) Candied Angelica
15g (½oz) Candied Lemon Peel
15g (½oz) Ground Coriander Seeds
15g (½oz) Ground Caraway Seeds
1 Egg
Flour
Put the treacle into a basin and pour over the melted butter
Add the sugar and ginger.
Stir together well, add the candied peel, which should be cut into very small pieces, but not bruised and the ground caraway and coriander seeds.
Mix thoroughly together, break in an egg and work up with as much flour as may be necessary to form a paste.
Make into nuts of any size.
Put them on a baking trey.
Bake in a slow oven for 15 to 30 minutes.
Time: 15 to 30 minutes.
Seasonable at any time.
RICH SWEETMEAT GINGERBREAD NUTS
1759. INGREDIENTS - 1 lb. of treacle, 1/4 lb. of clarified butter, 1 lb. of coarse brown sugar, 2 oz. of ground ginger, 1 oz. of candied orange-peel, 1 oz. of candied angelica, 1/2 oz. of candied lemon-peel, 1/2 oz. of coriander seeds, 1/2 oz. of caraway seeds, 1 egg; flour.
Mode - Put the treacle into a basin, and pour over it the butter, melted so as not to oil, the sugar, and ginger. Stir these ingredients well together, and whilst mixing, add the candied peel, which should be cut into very small pieces, but not bruised, and the caraway and coriander seeds, which should be pounded. Having mixed all thoroughly together, break in an egg, and work the whole up with as much fine flour as may be necessary to form a paste. Make this into nuts of any size, put them on a tin plate, and bake in a slow oven from 1/4 to 1/2 hour.
Time - 1/4 to 1/2 hour.
Average cost, from 1s. to 1s. 4d. per lb.
Seasonable at any time.
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