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Gingerbread, Fanny's

Name: Gingerbread, Fanny's
Yield: 1 servings
Ingredients: a quarter of a pound of butter; half a pound of treacle; one table-spoonful of oatmeal; half an ounce of sifted ginger; the rind of a lemon; as much flour as will make a stiff firm batter

From Cassell's dictionary of cookery, 1892

Serves 1

Probable cost, 8d. Sufficient for a pint mould.

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 601. The excerpt below is the record exactly as published.

Gingerbread, Fanny's.— Put a quarter of a pound of butter into a jar with half a pound of treacle, and place the jar near the tire till the butter is melted. Mix well, adding one table-spoonful of oatmeal, half an ounce of sifted ginger, the rind of a lemon, cut into thin slices, and as much flour as will make a stiif firm batter

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