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Good Common Gingerbread
From Modern cookery, in all its branches, 1884
Serves 10
Lemon-grate or candied peel can be added if desired.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 480. The excerpt below is the record exactly as published.
GOOD COMMON GINGERBREAD. Work very smoothly six ounces of fresh butter (01 some that has been well washed from the salt, and wrung dry in a cloth) into one pound of flour, and mix with them thoroughly an ounce of ginger in fine powder, four ounces of brown sugar, and half a teaspoonful of beaten cloves and mace. Wet these with three-quarters of a pound of cold treacle
Cook this with the app: pantry check, scaling, and the assistant.