vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Gingerbread Loaf (good)
From Cassell's dictionary of cookery, 1892
Serves 2
Let the loaf remain in the tin for a little while before turning out.
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.
ingerbreacJ. Loaf (good).— Put six ounces of butter into a jar near the fire, with one pound of the best treacle. Let the butter melt, then add two ounces of candied lemon, cut into narrow strips, half an ounce of powdered ginger, half an ounce of caraway-seeds, five eggs, well beaten, and as much flour as will make a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.