Gingerbread, Flemish

Ingredients

• one pound of treacle
• six ounces of butter
• two tablespoonfuls of oatmeal
• half an ounce of powdered ginger
• two ounces of candied lemon

Method

1. 1

   Warm the treacle and stir in the butter.

2. 2

   When dissolved, beat in as much flour as will form a stiff firm batter.

3. 3

   Beat it till smooth, and add the candied lemon.

4. 4

   Butter some moulds, and bake in a quick oven for nearly an hour.

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, Flemish. — Warm one pound of treacle in a bowl before the fire, and stir into it six ounces of butter. When dis- solved, beat in as much flour, with two table- spoonfuls of oatmeal and half an ounce of pow- dered ginger, as will form a stiff firm batter. Beat it till smooth, and add two oimces of can- died lemon sliced as thin as possible. Butter some moulds, and bake in a quick oven for nearly an hour. Probable cost. Is. '2d. Gingerbread, French (sec Gateau d'Epico). Gingerbread, German. — IMelt one pound of honey in a saucepan ; and when it is quite hot, mix with it six ounces of moist sugar, an ounce of powdered cinnamon, two ounces of candied lemon

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