Almond Gingerbread

Name: Almond Gingerbread
Ingredients: 1 ounce ground ginger; pound ground rice; g pound best flour; 1 pound treacle; i, pound sugar; h pound fresh butter; the thinly-peeled rind of 2 lemons; 6 ounces sweet almonds; a few drops of water

From English and French cookery, 1890

Almond flavoring essence can be used if almonds are unavailable.

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 84. The excerpt below is the record exactly as published.

Almond Gingerbread. — Mix 1 ounce ground ginger with pound ground rice, and g pound best flour. Put into a jar 1 pound treacle, i, pound sugar, h pound fresh butter, the thinly-peeled rind of 2 lemons, cut into thin slices, and 6 ounces sweet almonds, with 4 or 5 bitter ones, pounded in a mortar, with a few drops of water

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