Keswick Gingerbread

Ingredients

• Y4 pound butter
• 14 pound brown sugar
• 14 pound flour
• VY teaspoon ginger
• 1 ounce candied lemon peel

Method

1. 1

   Work butter into flour, using hands.

2. 2

   When well mixed, add sugar, ginger, and lemon peel cut in small pieces, mixing with hands.

3. 3

   Reserve 0.5 cup.

4. 4

   Press 0.25 inches thick into a buttered pan, and sprinkle with reserved mixture.

5. 5

   Bake in moderate oven (350° F.), cut in squares, and let stand until cold; then remove from pan.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 284. The excerpt below is the record exactly as published.

KESWICK GINGERBREAD Y4 pound butter 14 pound brown sugar 14 pound flour VY teaspoon ginger 1 ounce candied lemon peel

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