Gingerbread, Mrs. Fletcher's

Ingredients

• half a pound of moist sugar
• two ounces of powdered ginger
• one pound of fine flour
• half a pound of fresh butter
• half a pound of treacle

Method

1. 1

   Mix sugar and ginger with flour.

2. 2

   Melt butter and treacle, mix with flour while warm, spread thinly on buttered tins, mark in squares before baking, and separate at the marks before hardening.

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.

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. Bake immediately, in a buttered tin, in a slow oven, for one hour and a half. Probable cost. Is. 6d. Sufiicient for a nine-inch tin. Gingerbread Loaf, Plain.— Put two pounds of treacle into a jar near the fire, with two ounces of butter, a quarter of a ounce of car- bonate of soda, previously dissolved in a very little milk, and strained, and four ounces of moist sugar. Mix an ounce of powdered ginger, and one small nutmeg, grated, with about three pounds of flour. WTien the butter is melted, stir the treacle &c., into the flour, and bake in a well-buttered, shallow tin, in a slow oven, for one hour and a half. Probable cost. Is. 2d. Sufiicient for a nine-inch tin. Gingerbread, Mrs. Fletcher's. (An Ediuburgh recipe.) — Mi.x half a pound of moist sugar, and two ounces of powdered ginger, with one pound of fine flour. Put haK a pound of fresh butter, and half a pound of treacle

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