Gingerbread Buttons, Best

Ingredients

• Treacle, 7 lbs., warmed
• sugar, 2 lbs.
• oatmeal, 2 lbs.
• butter, 2 lbs. rubbed in
• 7 lbs. of flour
• candied lemon peel, 1 oz. cut very thin
• caraways, dnnamon, or clove, according to taste

Method

1. 1

   Mix stiff and bake in small balls on a tin in a slow oven.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 239. The excerpt below is the record exactly as published.

Gingerbread Buttons, Best. — Treacle, 7 lbs., warmed; sugar, oat- meal, 2 lbs. each ; butter, 2 lbs. rub- bed in 7 lbs. of flour ; candied lemon peel, 1 oz. cut very thin ; caraways, dnnamon, or clove, according to taste ; mix stiff, and bake in small balls on a tin in a slow oven. GINGERBREAD, Fine. Flour, 2 lbs. ; sugar, 8 ozs. ; orange peel, or candied lemon, cut very thin, 8 ozs. ; ground »ginger, 1 oz. ; caraway seeds, A oz. ; cloves, mace, allspice, according to taste ; mix with these, 1 A lb. of treacle, and A lb. melted butter, and 2 drachms of carbonate of soda. Mix well, and let it stand 2 or 3 hours. Use flour in rolling out. Cut into shapes. GINGERBREAD NUTS.— Treacle, 3 lbs. ; sugar, 1 lb. ; butter, 1 lb. rubbed into 4 lbs. of flour : essence of lemon, 2 tea-spoonfuls ; ginger, seeds, &c., according to taste. Mix ; drop on buttered tins : bake in a slow oven. These may be varied by the addition of candied lemon, brandy, and a couple of eggs well beaten. GINGERBREAD, Superior. —Flour, 2 lbs. ; carbonate of magnesia, A oz. ; mix, and add treacle, 1 lb. ; powdered sugar, A lb. ; melted butter, 2 ozs. ; tartaric acid in solution, 2 drachms. Make a stiff paste ; add grated nutmeg and cinnamon, of each 2 drachms ; grated nutmeg, 1 A oz. Mix well. Let it stand 1 hour, and then bake slowly. Gingerbread. — Flour, 3 lbs. ; sugar, 1 lb. ; butter, 1 lb. ; treacle, 1 A lb. ; ginger, % oz. ; cloves, % oz. and the peel of a good sized lemon ; form into cakes and bake. GINGERBREAD, Victoria. — Flour, 3 A lbs. ; fine sugar, 2% lbs. ; honey, 1 % lb. ; % lb. each of sweet almonds blanched, and chopped small, and candied lemon or orange peel ; the rinds of two lemons ; cinnamon, 1 oz. , nutmeg, A oz. ; powdered cloves, mace, and cardamoms, according to taste, and 3 tablespoonfuls of water. Melt the sugar, and honey in the water over the firr*. Mix well the other articles in the GIN 196 GLO flour, and pour in the syrup from the fire. Mix well. Do not bake till the day after. Mix the whitd of an egg and sugar, and brush it over the ginger- bread. GINGERBREAD, White.— Flour, 6 lbs. ; white sugar, 3 lbs.

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