Gingerbread Fingers, American

Ingredients

• half a pound of best treacle
• a piece of butter the size of an egg
• four table-spoonfuls of sifted sugar
• a little powdered allspice
• a heaped tea-spoonful of ground ginger
• the rind of a lemon chopped fine
• a pound of the best flour
• an ounce of carbonate of soda
• a table-spoonful of warm cream

Method

1. 1

   Mix all the dry ingredients together, and stir the treacle and butter into them.

2. 2

   Last of all, dissolve the carbonate of soda in the cream, and put it with the rest.

3. 3

   Work all well together for some time.

4. 4

   Roll the mixture out to the thickness of half an inch.

5. 5

   Divide it into fingers, and put at once on well-oiled tins, in a moderate oven.

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 Fingers, American.— Warm half a pound of best treacle. Stir into it a piece of butter the size of an es;g, and four table-spoonfuls of sifted sugar. Take a little powdered allspice, a heaped tea-spoonful of ground ginger, the rind of a lemon chopped fine, and a pound of the best flour. IVIix all the dry ingredients together, and stir the treacle and butter into them. Last of all, dissolve an ounce of carbonate of soda in a table-spoonful of warm cream

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