Gingerbread, To Make

Ingredients

• five pounds of flour
• a pound and a half of treacle
• an ounce and a half of ground ginger
• half an ounce of carraway seeds
• a quarter of a pound of orange peel
• an ounce and a half of carbonate of soda
• two ounces of allspice
• six ounces of blanched almonds
• one pound of honey
• half a pound of butter
• three-quarters of an ounce of tartaric acid

Method

1. 1

   Put flour into a pan, make a pit in the center, and pour in treacle, ginger, carraway seeds, orange peel, carbonate of soda, allspice, almonds, honey, and butter.

2. 2

   Mix into a dough, stirring thoroughly, and add tartaric acid.

3. 3

   Let it stand for an hour, then put into a buttered dish and bake in a cool oven for two hours or until a fork comes out clean.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 84. The excerpt below is the record exactly as published.

GINGERBREAD, To Make. — Put five pounds of flourinto a pan, make a pit in the centre and pour in a pound and a half of treacle, an ounce and a half of ground ginger, half an ounce of carraway seeds, a quarter of a pound of orange peel, an ounce and a half of carbonate of soda, two ounces of allspice, six ounces of blanched almonds, one pound of honey, and half a pound of butter worked to a cream. Mix the whole into a dough, stirring it thoroughly, and adding three-quarters of an ounce of tartaric acid

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