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Gingerbread, Almond

Name: Gingerbread, Almond
Yield: 10 servings
Ingredients: one ounce of gToand ginger; a quarter of a pound of ground rice; three-quarters of a pound of best flour; Put into a jar one pound of treacle; half a pound of sugar; half a pound of fresh butter; the thinly-peeled rind of two lemons; six ounces of sweet almonds; four or five bitter ones

From Cassell's dictionary of cookery, 1892

Serves 10

Probable cost, Is. 8d. for this quantity.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 600. The excerpt below is the record exactly as published.

Gingerbread, Almond. — Mix one ounce of gToand ginger with a quarter of a pound of ground rice, and three-quarters of a pound of best flour. Put into a jar one pound of treacle, half a pound of sugar, half a pound of fresh butter, the thinly-peeled rind of two lemons, cut into thin slices, and six ounces of sweet almonds, with four or five bitter ones

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