BOLL GINGEBBBEAD

Ingredients

• half a pound of flour
• a quarter of a pound of butter
• a quarter of a pound of sugar
• a teaspoonful of ginger
• a teaspoonful of allspice
• a teaspoonful of powdered cinnamon
• the grated rind of a lemon
• as much syrup as will make it into a paste

Method

1. 1

   Spread very thin on the tins and bake in a slow oven.

2. 2

   When done cut in squares, and while still warm roll it over a stick till cold.

3. 3

   Remove and keep in a dry place.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 25. The excerpt below is the record exactly as published.

BOLL GINGEBBBEAD Rub together half a pound of flour, a quarter of a pound of butter, a quarter of a pound of sugar, a teaspoonful of ginger, a teaspoonf ul of allspice, a teaspoonful of pow- dered cinqamon, the grated rind of a lemon, and as much syrup as will make it into a paste

Cook this with the app: pantry check, scaling, and the assistant.