Gingerbread

Ingredients

• One lb. Hungarian flour
• 0.25 lb. of butter
• 0.25 lb. treacle
• 0.25 lb. sugar
• 1 oz. ground ginger
• 1 egg
• 1 teaspoonful of baking powder
• the grated rind of a lemon

Method

1. 1

   Put the flour into a basin, mix in the baking powder, ginger, sugar, and lemon peel grated; warm the treacle and butter in a clean stewpan, and mix the ingredients well; add the egg beaten up; roll into balls, or pour into a shallow buttered tin, and bake in a moderate oven.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 81. The excerpt below is the record exactly as published.

Gingerbread Loaf. One and a half lb. of fine flour, 1 lb. treacle, \ lb. brown sugar, \ lb. butter, 3 eggs, 1 oz. ground ginger, 1 oz. ground cinnamon, 1 teaspoonful ground cloves, a dust of pepper, pincb MISS CAMERON'S COOKERY BOOK. 205 oi^**.yenne, pinch of salt, J lb. of mixed peel chopped fine, 1 teaspoonful oi carbonate of soda, 2 teaspoonfuls of cream of torti», 1 teaspoonful of baking powder. Put all the dry m 5^©dients into a basin, leaving out the soda. Melt the butter m "the treacle in a saucepan over the fire ; beat up the eggs. Stix- the butter and treacle into the flour, etc. ; then the eggs ; then \ pint of milk slightly warm. Dissolve the carbonate of soda in a dessertspoonful of milk, and add it last of all. Mix all very thoroughly, and put in a well buttered tin, and put 111 the oven at once. Bake for two hours ; the oven must be m ° derate and steady. This cake is light and very wholesome. Gingerbread. One lb. Hungarian flour, J lb. of butter, J lb. treacle, \ lb. ^gar, 1 oz. ground ginger, 1 egg, 1 teaspoonful of baking P°"Wxier, the grated rind of a lemon

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