Dutch Ginger-bread

Ingredients

• four pounds of flour
• two ounces and a half of beaten ginger
• a quarter of a pound of butter
• two ounces of carraway-seeds
• two ounces of orange-peel dried and rubb’d to powder
• two pounds and a quarter of treacle
• two eggs

Method

1. 1

   Mix flour, ginger, butter, carraway-seeds, orange-peel, and eggs into a stiff paste with treacle.

2. 2

   Shape into cakes, prick, and bake in a not too hot oven for three-quarters of an hour.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 42. The excerpt below is the record exactly as published.

Dutch Ginger-bread : — Take four pounds of flour, and mix with it two ounces K 2 132 Early Receipts. and a half of beaten ginger ; then rub in a quarter of a pound of butter, and add to it two ounces of carraway-seeds, two ounces of orange-peel dried and rubb’d to powder, a few coriander-seeds bruised, two eggs : then mix all up in a stiff paste, with two pounds and a quarter of treacle

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