Ginger Bread

Ingredients

• half a pound of flour
• 2 ozs. of butter or lard
• 1 oz. of honey or treacle
• 3 ozs. of brown sugar
• two eggs
• one tea-spoonful of baking powder
• one gill of milk
• one tea-spoonful of ginger
• one tea-spoonful of cinnamon
• one tea-spoonful of mixed spice
• 1 oz. of candied peel
• 1 oz. of shredded almonds

Method

1. 1

   Melt honey or treacle, sugar, and butter together.

2. 2

   Mix flour, spices, almonds, peel, baking powder, and salt.

3. 3

   Beat eggs, make a well in flour mixture, pour in melted mixture, stir, add beaten eggs, and enough milk for a light batter.

4. 4

   Bake in a buttered 'Express' bag for about 45 minutes.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 45. The excerpt below is the record exactly as published.

ne tea- spoonful of baking powder, salt, and milk to mix. Mix the flour and salt in a basin, rub in lightly the butter, add the sugar and baking powder, and mix with enough milk to form a dough ; turn on to a floured board, make up into desired shapes, and brush over with sweetened milk ; place them in a buttered “Express” paper-bag, put it on a wire grid and bake in a fairly hot oven from 15 to 20 minutes. Rich Plum Cake. Take three quarters of a pound of flour, 4 ozs. of castor sugar, 2 ozs. of raisins or sultanas, one tea- spoonful of baking powder, 2 ozs. of currants, 5 ozs. of butter, two eggs, 1 oz. of mixed peel, half a gill of milk, one tea-spoonful of ground cinnamon. Clean the fruit and cut the peel into fine shreds ; sift the flour and mix with the baking powder, the fruit, peel, and cinnamon. Put the sugar and butter in a 116 THE PAPER-BAG COOKERY MANUAL. basin and beat to a smooth cream, add the yolks of eggs, and beat all well together. Whisk the whites of eggs to a stiff froth. Mix the dry ingredients gradually into the egg, sugar, and butter mixture, add also the milk, and lastly stir in lightly the whites of egg. Pour at once into a well buttered and floured “Express” paper-bag, close up the end securely, put it on a wire grid, and bake in a moderately heated oven for about 1J hours. Ginger Bread. Take half a pound of flour, 2 ozs. of butter or lard, 1 oz. of honey or treacle, 3 ozs. of brown sugar, two eggs, one tea- spoonful of baking powder, one gill of milk, one tea-spoonful each of ginger, cinnamon, and mixed spice, 1 oz. of candied peel, and 1 oz. of shredded almonds

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