Ginger Nuts from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 ...
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Ingredients
- 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
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