Gingerbread I

Ingredients

• 1 lb. flour
• 1/2 lb. treacle
• 1 lb. lard
• 1 lb. sugar
• 2 eggs
• 1 cupful of water
• 1 oz. carbonate of soda
• 1 oz. ground ginger
• 1 oz. ground cinnamon
• Pinch of Cayenne pepper

Method

1. 1

   Melt the lard with the treacle and water.

2. 2

   Mix all the dry ingredients.

3. 3

   Beat the eggs to a froth, and add them to the flour, &c., with the treacle.

4. 4

   Beat all for a few minutes, and turn into a deep baking dish, previously well greased.

5. 5

   Cook in a slow oven for about an hour.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 73. The excerpt below is the record exactly as published.

I lb. lard. 1 lb. sugar. 2 eggs. i cupful of water. I oz. carbonate of soda, j oz. ground ginger, i oz. ground cinnamon. Pinch of Cayenne pepper. Melt the lard with the treacle and water. Mix all the dry ingredients. Beat the eggs to a froth, and add them to the flour, &c., with the treacle. Beat all for a few minutes, and turn into a deep baking dish, previously well greased. Cook in a slow oven for about an hour. GINGERBREAD— II. 2 cupfuls of flour. 1 cupful sugar. 1 cupful oatmeal. 1 cupful treacle. h cupful water. 1 table-spoonful caraway seeds. 2 oz. dripping. 1 teaspoonful ground ginger. 1 teaspoonful carbonate of soda. 1 egg. Warm the treacle and water. Mix all the dry ingredients in a basin, and rub the dripping well amongst them. Beat CURRANT — OAT — SHREWSBURY CAKES. 129 the egg; add it with the wator and treacle to form a soft dough. Bake in a slow oven for about an hour. Note. — Buttermilk may be substituted for the egg and water ; in this case warm the treacle alone. A PLAIN CURRANT CAKE. 1 lb. flour. \ lb. dripping' or butter. J lb. currants or sultana raisins. 1 egg. About i pint milk. 6 oz. sugar. 1 teaspoonful carbonate of h grated nutmeg. soda. -1 teaspoonful tartaric acid. Mix the flour, sugar, dripping, and currants well together. Warm the milk, pour it on to the soda and tartaric acid, stir until they effervesce, and mix quickly with the egg and dry ingredients. Turn at once into a greased tin, and bake for about an hour. OAT CAKES. 1 lb. oatmeal. I 4 teaspoonfuls melted fat. Warm water. I 1 teaspoonful salt. Mix the oatmeal, salt, and dripping with warm water to make a dough. Knead until smooth. Spread some oatmeal on a board, press the dough into a round cake, about half an inch thick, and then roll out thin. Divide into cakes ; bake on a hot girdle until they are firm. Take them off, rub them with meal, and toast before the fire till they curl up. SHREWSBURY CAKES. i lb. butter. i 1 lb. flour. J lb. powdered sugar. | 2 eggs. 1 teaspoonful cinnamon or 1 table-spoonful caraway seeds. Beat the butter and sugar together until they are of the consistency of thick cream. Then add the eggs well beaten, and the flour. Mix thoroughly well, and if desired add flavourings, or roll out plain to about half an inch in thick- ness. Cut into squares or any fancy shapes, place on a greased paper on a tin, and bake in a quick oven to a pale brown colour. Let cool on the tin, and then dust well with powdered sugar. I 130 GINGER CAKES — WAFER BISCUITS — PICKLES. GINGER CAKES. 2 lb. butter. i lb. sugar (powdered). 1 egg. 1 lb. flour. 1 oz. ground ginger

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