Gingerbread

Ingredients

• One pound of flour
• four ounces of butter
• half a pound of treacle
• half a pound of sugar
• one ounce of prepared ginger
• one egg
• half a tea-spoonful of baking powder
• the rind of a lemon, grated

Method

1. 1

   Put the butter in a jar or basin with the treacle, and set it in the oven till the butter is melted; rub the baking powder quite smooth, and mix well in the flour; then add the ginger and lemon-peel, or cinnamon, and sugar, previously rolled to take out the lumps; mix all well with the butter and treacle, adding the egg, well beaten; roll it with the hand on a board, in balls, about the size of a walnut; lay them on tins, warmed and rubbed over with a little butter, and bake in a moderate oven.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 124. The excerpt below is the record exactly as published.

Gingerbread. One pound of flour, four ounces of butter, half a pound of treacle, half a pound of sugar, one ounce of preiiared ginger, one egg, half a tea-spoonful of baking powder, and the rind of a lemon, grated, or a little powdered cinnamon. Put the butter in a jar or basin with the treacle, and set it in the oven till the butter is melted ; rub the baking powder quite smooth, and mix well in the flour ; then add the ginger and lemon-peel, or cinnamon, and sugar, previously rolled to take out the lumps ; mix all well mth the butter and treacle, adding the egg, well beaten ; roll it with the hand on a board, in balls, about the size of a walnut ; lay them on tins, warmed and rubbed over with a little butter, and bake in a moderate oven. 213 VEGETARIAN COOKERY. No, 566. — Gingerbread. Two pounds of flour, half a pound of treacle, half a pound of butter, half a pound of sugar, one ounce and a half of prepared ginger, one large tea-spoonful of baking powder, the grated rind of a lemon, and one egg. Rub the baking powder into the flour ; then add the ginger, lemon-peel, and the sugar, rolled ; mix well ^vith the butter, melted in the treacle ; set it in a cool place for two hours ; then roll it rather thin ; cut it in cakes, or slips about an inch broad, and bake on buttered tins, in a moderate oven. No. 567. — Plain Gingerbread. Three pounds of flour, six ounces of butter, half a pound of brown sugar, two ounces of prepared ginger, one pound and a half of treacle, and one large tea-spoonful of baking powder. Rub the baking powder, and stir it into the flour with the ginger, and the sugar, rolled ; mix it into a paste wth the treacle and butter, warmed and strained ; form it in balls, about the size of a walnut, and bake on warm tins, buttered, in a moderate oven. No. 568. — Gingerbread without Butter. One pound and a half of treacle, half a pound of sugar, quarter of a pound of candied orange or lemon, half an ounce of caraway seeds, three quarters of an ounce of prepared ginger,

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