Gingerbread

Ingredients

• Two pounds of flour
• half a pound of treacle
• half a pound of butter
• half a pound of sugar
• one ounce and a half of prepared ginger
• one large tea-spoonful of baking powder
• the grated rind of a lemon
• one egg

Method

1. 1

   Rub the baking powder into the flour; then add the ginger, lemon-peel, and the sugar, rolled; mix well with the butter, melted in the treacle; set it in a cool place for two hours; then roll it rather thin; cut it in cakes, or slips about an inch broad, and bake on buttered tins, in a moderate oven.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 124. The excerpt below is the record exactly as published.

Gingerbread. One pound of flour, four ounces of butter, half a pound of treacle, half a pound of sugar, one ounce of preiiared ginger, one egg, half a tea-spoonful of baking powder, and the rind of a lemon, grated, or a little powdered cinnamon. Put the butter in a jar or basin with the treacle, and set it in the oven till the butter is melted ; rub the baking powder quite smooth, and mix well in the flour ; then add the ginger and lemon-peel, or cinnamon, and sugar, previously rolled to take out the lumps ; mix all well mth the butter and treacle, adding the egg, well beaten ; roll it with the hand on a board, in balls, about the size of a walnut ; lay them on tins, warmed and rubbed over with a little butter, and bake in a moderate oven. 213 VEGETARIAN COOKERY. No, 566. — Gingerbread. Two pounds of flour, half a pound of treacle, half a pound of butter, half a pound of sugar, one ounce and a half of prepared ginger, one large tea-spoonful of baking powder, the grated rind of a lemon

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