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Ginger Bread
From Soyer's standard cookery, 1912
Serves 8
Some candied peel and a few caraway seeds ground can be added.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 241. The excerpt below is the record exactly as published.
Ginger Bread. One pound of flour, one pound of treacle, one-quarter pound of butter, one ounce of ginger, some candied peel, a few car- raway seeds ground, a teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.