Gingerbread (4)

Name: Gingerbread (4)
Yield: 20 servings
Ingredients: 2 lb. Flour; i lb. Butter; i lb. Sugar; ^ lb. Sultana Raisins; i oz. Peel; i lb. Almonds; 6 oz. Syrup; 6 oz. Treacle; 1 oz. Ground Ginger; 1 oz. Ground Cinnamon; J teaspoonful black Pepper; same of Jamaica Pepper; 1 oz. Bi-carbonate of Soda; 3 Eggs; and as much milk as makes into a light dough

From Tried favourites cookery book, 1909

Serves 20

Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 155. The excerpt below is the record exactly as published.

Gingerbread (4). 2 lb. Flour, i lb. Butter, i lb. Sugar, ^ lb. Sultana Raisins, i oz. Peel, i lb. Almonds, 6 oz. Syrup, 6 oz. Treacle, 1 oz. Ground Ginger, 1 oz. Ground Cinnamon, J teaspoonful black Pepper, same of Jamaica Pepper, 1 oz. Bi-carbonate of Soda, 3 Eggs, and as much milk as makes into a light dough

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