Indian Gingerbread

Ingredients

• three-quarters of a pound of pounded sugar
• four ounces of butter
• one pound of good dry flour
• two ounces of ginger
• half an ounce of cinnamon
• half an ounce of cloves

Method

1. 1

   Put a small teacupful of water into a saucepan, and stir well in it, over a slow fire, the sugar and butter until dissolved; then work the mixture into the flour spiced with ginger, cinnamon, and cloves.

2. 2

   Bake on tins, either in nuts or cakes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 740. The excerpt below is the record exactly as published.

Indian Gingerbread.— Put a small tea- cupful of water into a saucepan, and stir well in it, over a slow fire, three-quarters of a pound of pounded sugar and four ounces of butter until they are dissolved ; then work the mixture IND (326) IND into one pound of f^ood dr^y flour spiced with pounded ginger, cinnamon, and cloves — two ounces of ginger to half an ounce of cinnamon

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