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Gingerbread Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Serves four to five persons.
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 Pudding.— Rub a quarter pf a pound of butter or good beef dripping into »ne pound of flour ; add a tea-spoonful of ground ginger, a heaped tea-spoonful of baking-powder, and sufficient treacle warmed in a table-spoon- ful of milk
Cook this with the app: pantry check, scaling, and the assistant.