Gingerbread, Powder for Making
From Cassell's dictionary of cookery, 1892
Serves 5
Time to prepare is half 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 604. The excerpt below is the record exactly as published.
Gingerbread, Powder for Making. — Pound thoroughly in a mortar two oxmces of coriander-seed, two ounces of caraway-seed, two- ounces of groxmd ginger, half an ounce of grated nutmeg, half an ounce of cloves, tlu-ce- quarters of an ounce of fennel-seed, and three- quarters of an oimce of aniseed. Keep the- powder in a bottle, closely corked. To niake gingerbread, dissolve two pounds of sugar in a pint of water, and make up into a paste with a quartern of flour and an ounce of ^he powder
Cook this with the app: pantry check, scaling, and the assistant.