Gingerbread Pudding (another way).—
Grato six ounces of stale bread very finely.
Mix it with three ounces of flour and six ounces
of finely-shred beef suet. Add a tea-spoonful
of powdered ginger, a tea-spoonful of baking-
powder, and two or three drojjs of almond or
lemon flavouring. Make up into a smooth
paste with half a pound of treacle✪ Gingerbread Pudding (another way), slightly
warmed. Pour into a buttered mould, and boil
for two hours. Probable cost, 7d. Sufficient
for four persons.
Gingerbread Sugar. — ^^Vhisk well two
fresh eggs, and add gradually half a i^ound
of sifted loaf sugar, half an ounce of ground
ginger, and half a pound of fine flour✪ Gingerbread Sugar. A little
water may be added if the paste is too stifl:'.
Bake in round cakes for fifteen minutes on a
buttered tin. Probable cost, 6d. for this quantity.
Gingerbread, Thick. — Mix half an
ounce of carbonate of soda, perfectly free from
lumps, with two pounds of flour ; add six
ounces of brown sugar, two ounces of powdered
ginger, and half an ounce of ground caraway-
seed. Melt half a pound of fresh butter in
two pounds of treacle. Mix this gradually
with the flour — it must not be hot, or the
gingerbread will be heavy — and add, last of all,
three well-beaten e^gs. IlaK fill shallow tins,
well buttered, with the mixture, and bake in a
moderate oven. Brush the gingei-bread over
with the .yolk of an egg, mixed with a little
milk, before it is put into the oven, and again
two or three minutes before it is taken out.
Time to bake, an hour and a half. Probable
cost, 2s. for this quantity.
Gingerbread, White. — Rub three ounces
of fresh butter into half a pound of flour ; add
a pinch of salt, four table-spoonfuls of sifted
loaf sugar, the finely-chopped rind of a small
lemon, half a nutmeg, grated, and as much
carbonate of soda as will lie on a sixpence, dis-
solved in half a cupful of lukewami milk. jNIix
all together to a smooth, fimi batter, roll it out
on a floured board, stamp it into rounds with
the top of a wine-glass, and bake immediately
in a moderate oven. Time to bake, a quarter
of an hour. Probable cost, 6d. for tliis quantity.
Gingerbi'ead without Butter.— Cut
into very thin slices four ounces of candied
lemon, orange, and citron. Mix them with
an ounce of ground ginger, half an ounce
of coriander-seed, and half an ounce of cara-
way-seed. Stir these into one pound of
treacle, and add as much flour as will make a
smooth paste. Drop from the end of a knife
upon oven-tins, and bake in a brisk oven. This
gingerbread will keep some time, if kept closely
covered in tin boxes. Time, ten or fifteen
minutes to bake. Probable cost, Is.
Ginger Candy. — Make a thin syrup, by
boiling one pound of refined loaf sugar with a
cupful of water. Flavour it with a tea-spoonful
of powdered ginger-root, and colour with a little
saft'ron. As the syrup boils, keep moving it
against the side of the pan, and when it turns
white it is done enough. Pour it out as quickly
as possible, or it will turn to powder. The
candy may be put upon sheets of thick writing-
paper, which have been laid upon cold dishes.
It should be removed when warm, but Avill
break if touched while hot. Time, from ten
to fifteen minutes. Probable cost, 6d.
Ginger Cordial. — Pick two pounds of ✪ Gingerbread, Thick
Page 605 · 7 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Gingerbread Pudding (another way).— Grate six ounces of stale bread very finely. Mix it with three ounces of flour and six ounces of finely-shred beef suet. Add a tea-spoonful of powdered ginger, a tea-spoonful of bakingpowder, and two or three drops of almond or lemon flavouring. Make up into a smooth paste with half a pound of treacle, slightly warmed. Pour into a buttered mould, and boil for two hours. Probable cost, 7d. Sufficient for four persons.
Gingerbread Sugar. — Whisk well two
fresh eggs, and add gradually half a pound of sifted loaf sugar, half an ounce of ground ginger, and half a pound of fine flour. A little water may be added if the paste is too stifl:'. Bake in round cakes for fifteen minutes on a buttered tin. Probable cost, 6d. for this quantity.
Gingerbread, Thick. — Mix half an ounce of carbonate of soda, perfectly free from lumps, with two pounds of flour ; add six ounces of brown sugar, two ounces of powdered ginger, and half an ounce of ground carawayseed. Melt half a pound of fresh butter in two pounds of treacle. Mix this gradually with the flour — it must not be hot, or the gingerbread will be heavy — and add, last of all, three well-beaten eggs. IlaK fill shallow tins, well buttered, with the mixture, and bake in a moderate oven. Brush the gingerbread over with the yolk of an egg, mixed with a little milk, before it is put into the oven, and again two or three minutes before it is taken out. Time to bake, an hour and a half. Probable cost, 2s. for this quantity.
Gingerbread, White. — Rub three ounces
of fresh butter into half a pound of flour ; add a pinch of salt, four table-spoonfuls of sifted loaf sugar, the finely-chopped rind of a small lemon, half a nutmeg, grated, and as much carbonate of soda as will lie on a sixpence, dissolved in half a cupful of lukewami milk. Mix all together to a smooth, firm batter, roll it out on a floured board, stamp it into rounds with the top of a wine-glass, and bake immediately in a moderate oven. Time to bake, a quarter of an hour. Probable cost, 6d. for this quantity.
Gingerbread without Butter.— Cut
into very thin slices four ounces of candied lemon, orange, and citron. Mix them with an ounce of ground ginger, half an ounce of coriander-seed, and half an ounce of caraway-seed. Stir these into one pound of treacle, and add as much flour as will make a smooth paste. Drop from the end of a knife upon oven-tins, and bake in a brisk oven. This gingerbread will keep some time, if kept closely covered in tin boxes. Time, ten or fifteen minutes to bake. Probable cost, Is.
Ginger Candy. — Make a thin syrup, by boiling one pound of refined loaf sugar with a cupful of water. Flavour it with a tea-spoonful of powdered ginger-root, and colour with a little saffron. As the syrup boils, keep moving it against the side of the pan, and when it turns white it is done enough. Pour it out as quickly as possible, or it will turn to powder. The candy may be put upon sheets of thick writing paper, which have been laid upon cold dishes. It should be removed when warm, but will break if touched while hot. Time, from ten to fifteen minutes. Probable cost, 6d.
Ginger Cordial. — Pick two pounds of
Records on this page
Gingerbread Pudding (another way)Gingerbread SugarGingerbread, ThickGingerbread, WhiteGingerbread without ButterGinger CandyGinger Cordial