Gingerbread

Ingredients

• Flour, 3 lbs.
• sugar, 1 lb.
• butter, 1 lb.
• treacle, 1.5 lb.
• ginger, 0.5 oz.
• cloves, 0.5 oz.
• the peel of a good sized lemon

Method

1. 1

   Form into cakes and bake.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 239. The excerpt below is the record exactly as published.

Gingerbread Buttons, Best. — Treacle, 7 lbs., warmed; sugar, oat- meal, 2 lbs. each ; butter, 2 lbs. rub- bed in 7 lbs. of flour ; candied lemon peel, 1 oz. cut very thin ; caraways, dnnamon, or clove, according to taste ; mix stiff, and bake in small balls on a tin in a slow oven. GINGERBREAD, Fine. Flour, 2 lbs. ; sugar, 8 ozs. ; orange peel, or candied lemon, cut very thin, 8 ozs. ; ground »ginger, 1 oz. ; caraway seeds, A oz. ; cloves, mace, allspice, according to taste ; mix with these, 1 A lb. of treacle, and A lb. melted butter, and 2 drachms of carbonate of soda. Mix well, and let it stand 2 or 3 hours. Use flour in rolling out. Cut into shapes. GINGERBREAD NUTS.— Treacle, 3 lbs. ; sugar, 1 lb. ; butter, 1 lb. rubbed into 4 lbs. of flour : essence of lemon, 2 tea-spoonfuls ; ginger, seeds, &c., according to taste. Mix ; drop on buttered tins : bake in a slow oven. These may be varied by the addition of candied lemon, brandy, and a couple of eggs well beaten. GINGERBREAD, Superior. —Flour, 2 lbs. ; carbonate of magnesia, A oz. ; mix, and add treacle, 1 lb. ; powdered sugar, A lb. ; melted butter, 2 ozs. ; tartaric acid in solution, 2 drachms. Make a stiff paste ; add grated nutmeg and cinnamon, of each 2 drachms ; grated nutmeg, 1 A oz. Mix well. Let it stand 1 hour, and then bake slowly. Gingerbread. — Flour, 3 lbs. ; sugar, 1 lb. ; butter, 1 lb. ; treacle, 1 A lb. ; ginger, % oz. ; cloves, % oz. and the peel of a good sized lemon

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