Gingerbread, Thick

Ingredients

• half an ounce of carbonate of soda
• two pounds of flour
• six ounces of brown sugar
• two ounces of powdered ginger
• half a pound of fresh butter
• two pounds of treacle
• three well-beaten eggs

Method

1. 1

   Mix soda with flour, add sugar, ginger, and caraway seed.

2. 2

   Melt butter in treacle, mix with flour, and add eggs.

3. 3

   Fill tins and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 605. The excerpt below is the record exactly as published.

Gingerbread, Thick. — Mix half an ounce of carbonate of soda, perfectly free from lumps, with two pounds of flour ; add six ounces of brown sugar, two ounces of powdered ginger, and half an ounce of ground caraway- seed. Melt half a pound of fresh butter in two pounds of treacle. Mix this gradually with the flour — it must not be hot, or the gingerbread will be heavy — and add, last of all, three well-beaten e^gs. IlaK fill shallow tins, well buttered, with the mixture, and bake in a moderate oven. Brush the gingei-bread over with the .yolk of an egg, mixed with a little milk, before it is put into the oven, and again two or three minutes before it is taken out. Time to bake, an hour and a half. Probable cost, 2s. for this quantity. Gingerbread, White. — Rub three ounces of fresh butter into half a pound of flour ; add a pinch of salt, four table-spoonfuls of sifted loaf sugar, the finely-chopped rind of a small lemon, half a nutmeg, grated, and as much carbonate of soda as will lie on a sixpence, dis- solved in half a cupful of lukewami milk. jNIix all together to a smooth, fimi batter, roll it out on a floured board, stamp it into rounds with the top of a wine-glass, and bake immediately in a moderate oven. Time to bake, a quarter of an hour. Probable cost, 6d. for tliis quantity. Gingerbi'ead without Butter.— Cut into very thin slices four ounces of candied lemon, orange, and citron. Mix them with an ounce of ground ginger, half an ounce of coriander-seed, and half an ounce of cara- way-seed. Stir these into one pound of treacle, and add as much flour as will make a smooth paste. Drop from the end of a knife upon oven-tins, and bake in a brisk oven. This gingerbread will keep some time, if kept closely covered in tin boxes. Time, ten or fifteen minutes to bake. Probable cost, Is. Ginger Candy. — Make a thin syrup, by boiling one pound of refined loaf sugar with a cupful of water. Flavour it with a tea-spoonful of powdered ginger-root, and colour with a little saft'ron. As the syrup boils, keep moving it against the side of the pan, and when it turns white it is done enough. Pour it out as quickly as possible, or it will turn to powder. The candy may be put upon sheets of thick writing- paper, which have been laid upon cold dishes. It should be removed when warm, but Avill break if touched while hot. Time, from ten to fifteen minutes. Probable cost, 6d. Ginger Cordial. — Pick two pounds of white or black currants. Bruise them slightly, and mix with them one ounce and a half of ground ginger. Pour over them one quart of good whisky or brandy, and let them stand for two days. Strain off the liquid, add one pound of loaf sugar, boiled to a syrup, with a small tea-cupful of water. Bottle, and cork closely for use. Probable cost. Is. 3d., exclusive of the spirit. Sufficient for thi-ee pints of cordial. Ginger Cream. — Cut four ounces of pre- served ginger into thin slices. Put one ounce of best isinglass into a saucepan, with a pint of milk and four table-spoonf ids of sugar. Let it boil gently, stirring all the time, till the isinglass is dissolved. Strain it into a basin, add one pint of cream, the sliced ginger, and two table-spoonfuls of ginger s\Tup. WTiisk it until it thickens, pour it into a damped mould, and put it in a cool place until set. Time, ten minutes to dissolve the isinglass. Pro- bable cost, 3s. 2d., with cream at Is. 6d. per pint. Sufficient for two pints and a half of cream. Ginger Cream Ice. — Cut a quarter of a pound of preserved ginger into thin slices, squeeze over these the juice of a lemon, and put them into a saucepan with a pint of cream — or a pint of milk boiled and mixed with the yolks of six eggs — half a pound of sugar, and two table-spoonfuls of the ginger syrup. Stir the mixture over the fire until it thackens a little, then strain through a sieve. Pour into a mould, and when the cream is cold, freeze in the ordi- nary way for ten minutes. Probable cost, 2s. 2d. for this quantity, if made with cream ; Is. 4d., if made mth milk and eggs. Sufficient for a little less than a quart of ice. Ginger Cup Cake — Mix two cupfuls of sifted sugar with two cupfuls of butter, melted, but not oiled. Add three well-beaten eggs

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