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Gingerbread, White
From Cassell's dictionary of cookery, 1892
Serves 2
Time to bake: a quarter of 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 605. The excerpt below is the record exactly as published.
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
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