Gingerbread
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 107. The excerpt below is the record exactly as published.
six ounces of butter, one pound of castor sugar, half an ounce of ground ginger, one teaspoonful of baking powder. Mix well together with three well-beaten eggs and a little milk. Make it into a stiff paste; knead it like a roll of butter ; cut slices off the end, and bake on a greased tin in a good oven. White Sauce. Melt in a saucepan one ounce of butter, and then stir into it a teaspoonful of arrowroot. When both are well blended, add by degrees half a pint of milk. Stir the mixture over the fire till boiling and perfectly smooth ; boil it two minutes ; add a small tablespoonful of sugar, and about a third of a saltspoonful of pounded mace. Stir these well together ; remove it from the fire, and squeeze in the juice of a quarter of a lemon. into it three ounces of butter, one ounce of sugar, and just enough milk to make a stiff paste. Form it into one lump ; roll it out on a flour board very thinly : cut it with a round cutter, prick, and bake in a quick oven. White Gingerbread. Wine Biscuits. Put into a basin one pound of flour
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