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Gingerbread Loaf (another way)
From Cassell's dictionary of cookery, 1892
Serves 10
Sufficient for a nine-inch tin.
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 Loaf (another way) .—Rub half a pound of fresh butter into two pounds of^floup; add a pinch of salt, a table-spoonful of baking-powder, and one ounce of ground ginger. Stir in two pounds of warmed treacle
Cook this with the app: pantry check, scaling, and the assistant.