Ginger Nuts

Petit Gateaux au Gingembre

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 Cupfuls of Flour
  • 2 Eggs
  • A Pint of Molasses
  • A Cupful of Brown Sugar
  • ½ Pound of Butter
  • A Pinch of Salt
  • 3 Tablespoonfuls of Ginger
  • ½ Teaspoonful of Soda
  • ½ Pint of Milk, or Water


Beat the butter and sugar to a cream; work in the flour and mix well; add the molasses and mix well. Add the milk, into which you will have dissolved the soda thoroughly, beat well; add the Ginger and continue working lightly till thoroughly mixed. Roll out and cut in fanciful shapes. Bake to a light brown.