Honeycomb Cringer Bread

Ingredients

• Half lb. flour
• ^ lb. coarsest brown sugar
• ^ lb. butter
• 1 dessertspoonful allspice
• 2 dessertspoonfuls ground ginger
• the peel of % lemon, grated
• and the whole of the juice
• about % lb. molasses

Method

1. 1

   Mix all ingredients together to make a paste thin enough to spread on sheet tins.

2. 2

   Beat well, butter the tins, spread the paste thinly, bake in a slow oven, and watch until done.

3. 3

   Cut into squares and roll each piece round the fingers as it is raised from the tin.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 78. The excerpt below is the record exactly as published.

^ lb. butter, 2 eggs, }4 lb. sugar, ^ lb. raisins, 3j lb. currants. 164 White Ribbon Cook Book. Cut up the butter in the Indian meal; pour over it as much boiling milk as will make a thick batter; beat the eggs very light; when the batter is cool pour them into it. Seed the raisins; wash, pick and dry the currants; mix them with the raisins, and dredge as much wheat flour on them as will adhere to them. Stir the fruit into the batter, and add the sugar. Bake it in a moderate oven 2 hours. Queen Cakes — One lb. dried flour, 1 lb. sifted sugar, 1 lb. washed currants, 1 lb. butter, 8 eggs. Mix the flour, sugar and currants; wash the butter in rosewater, beat it well, then mix with it the eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole for 1 hour; butter little tins and put the mixture in, only filling half full, and bake; sift a little fine sugar over just as you put into the oven. Gringer Cup Cake — Two cupfuls butter, 2 cupfuls sugar, 1 cupful molasses, 1 cupful cream, 3 eggs, 1 tablespoonful dissolved saleratus, 4 heaping cupfuls flour, 3^ cupful ginger. Beat the butter and sugar to a cream; whisk the eggs light, and add to it; then stir in the other ingredients. Butter a pan or earthen mould, and pour in the mixture. Bake in a moderate oven, or it may be baked in queen-cake pans. Ginger Nuts — Half lb. butter, % lb. sugar, 1 pint molasses, 2 oz. ginger, 2 tablespoonfuls cin- namon, as much flour as will form a dough, 3^ oz. ground cloves and allspice mixed. Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderate Bread and Cakes. 165 oven. Wash them over with molasses and water before they are put in to bake. Grinder Bread— Half lb. moist sugar, 2 oz. ground ginger, 1 lb. flour, % lb. butter, % lb. molasses. Put the butter and molasses into a jar near the fire; when the butter is melted mix it with the flour while warm, and spread the mixture thinly on buttered tins, mark it in squares before bak- ing, and as soon as baked enough separate it at the marks before it has time to harden. Time to bake, 15 minutes. Honeycomb Cringer Bread— Half lb. flour, ^ lb. coarsest brown sugar, }£ lb. butter, 1 des- sertspoonful allspice, 2 dessertspoonfuls ground ginger, the peel of % lemon, grated, and the whole of the juice; mix all these ingredients together, adding about % lb. molasses

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