Gingerbread, American

Ingredients

• a pound of sifted sugar
• two ounces of ground ginger
• half a nutmeg
• three pounds and a half of flour
• a pound of chopped raisins
• a pound of currants
• an ounce of carbonate of soda
• two ounces of chopped candied peel
• Warm a pound of treacle
• three-quarters of a pound of butter
• six eggs
• a cupful of milk

Method

1. 1

   Stir into it three-quarters of a pound of butter, and six eggs.

2. 2

   Beat the whole, until thoroughly mixed, with a cupful of milk.

3. 3

   Pour it in a well-oiled dish, or shallow tin, and bake in a slow oven for two hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 601. The excerpt below is the record exactly as published.

Gingerbread, American,— Mix well together a pound of sifted sugar, two ounces of ground ginger, half a nutmeg, and a little grated lemon-rind, three pounds and a half of flour, a pound of chopped raisins, and a pound of currants, an ounce of carbonate of soda, and two ounces of chopped candied peel. "Warm a pound of treacle; stir into it three- quarters of a pound of butter, and six eggs. .Beat the whole, until thoroughly mixed, with a cupful of milk

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