Gingerbread, Honeycomb

Ingredients

• four ounces of fresh butter
• half a pound of treacle
• half a pound of moist sugar
• half a pound of flour
• one table-spoonful of ground ginger
• the finely-chopped rind and juice of half a large lemon
• one tea-spoonful of powdered cinnamon

Method

1. 1

   When the butter is melted, mix it with the treacle into the flour, and beat all together for some minutes.

2. 2

   Spread the mixture very thinly upon buttered baking-tins, and bake in a moderate oven.

3. 3

   Watch it particularly, and as soon as the gingerbread is done enough, take it out, cut it into squares, and curl each square round the finger.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 602. The excerpt below is the record exactly as published.

Gingerbread, Honeycomb.— Put four ounces of fresh butter into a jar, near the fire, with half a pound of treacle, and half a pound of moist sugar. Mix half a pound of flour with one table-spoonful of ground ginger, the finely-chopped rind and juice of half a large lemon, and one tea-spoonful of powdered cinnamon

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