Gingerbread with Brown Flour
From Hilda's diary of a Cape housekeeper, 1902
This gingerbread is good in flat cakes the size of a saucer or bigger.
Presented as published in 1902. 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 Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 34. The excerpt below is the record exactly as published.
Gingerbread with brown flour.— I have been given some interesting notes from the Hon. Mrs. Cecil Parker’s manuscript recipe-book. Gingerbread made with brown flour instead of white is excellent— more crumbly and “ more interestine.” Parkyn.— Gingerbread made with oatmeal is, Mrs. Parker 72 “TALKE O’ THE HILL” GINGERBREAD Feb. says, practically “ Parkyn,” for which the following pro- portions are good — 2 lbs. sifted oatmeal. 2 lbs. treacle, lb. coarse brown sugar, lb. butter rubbed in a little brandy. Ground ginger to flavour
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Cook this with the app: pantry check, scaling, and the assistant.