Gingerbread, Leek (excellent)

Ingredients

• one ounce and a half of ginger
• one pound and a half of flour
• one pound and a quarter of sugar
• two ounces of candied peel
• half a pound of butter
• a quarter of a pound of the best treacle
• three eggs

Method

1. 1

   Melt together the butter and treacle.

2. 2

   Stir these into the flour, flavour with essence of lemon, and make the mixture into a smooth, firm paste with the beaten eggs.

3. 3

   Roll out on a floured board, cut into fingers, and bake in a good oven for ten minutes.

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 Leek (excellent) .— ilix thoroughly, -one ounce and a half of ginger in one pound and a half of flour; add one pound and a quarter of sugar, and two ounces of candied peel, cut very tine. Melt together GIN ( 265 ) GIN haU' a pound of butter, and a quarter of a pound of the best treacle. Stir these into the flour, &c., flavour with tliree di-ops of essence of lemon, or more, if liked, and make the mixture into a smooth, finn paste, with three eggs, well beaten. Roll out on a floured board, and cut the paste into fingers. Bake in a good oven for ten minutes. Store in a closely-covered tin box. Probable cost, 2s. for this quantity. Gingerbread, Lemon.^ — Rub the rinds of two large, or thi-ee small lemons, upon two or tlu-ee large lumps of sugar, till all the yellow part is taken off. Beat the sugar to a powder, mix it \\'ith a pound of floui-, and add half an ounce of ground ginger, and a quarter of an ounce of cayenne pepper. Put half a pound of butter

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