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Gingerbread, Lemon
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake is three-quarters of an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 603. The excerpt below is the record exactly as published.
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 into a jar near the fii'e, with half a pound of treacle. When the butter is melted, stir into it the strained juice of the lemon, mixed with a glass of brandy
Cook this with the app: pantry check, scaling, and the assistant.