Gingerbread

Ingredients

• if lbs. flour
• l^ lbs. treacle
• oz. powdered ginger
• lb. butter
• The peel of i lemon pounded

Method

1. 1

   Mix well together, and let it stand in a warm place for two or three hours.

2. 2

   Divide into three parts, lay one piece at a time on the pastry board well floured.

3. 3

   Roll and rub till it is no thicker than a crown piece; butter your baking-tin, lay each piece on it, and bake in a quick oven.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 176. The excerpt below is the record exactly as published.

GINGERBREAD. currants, lastly the flour, stirring for several minutes. Make into cakes the size of a half-crown. Bake in a hot oven, placing some folded paper under them. Gingerbread. if lbs. flour ; l^ lbs. treacle ; \ oz. powdered ginger ; \ lb. butter ; The peel of i lemon pounded

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