Lemon Gingerbread

Ingredients

• a pint of treacle
• six ounces of butter
• one pound of sifted flour
• six ounces of brown sugar
• half an ounce of ground ginger
• the same of allspice
• three ounces of candied lemon-peel
• a dessertspoonful of essence of lemon
• the strained juice of two lemons

Method

1. 1

   Mix treacle with warmed butter, add flour, sugar, ginger, allspice, lemon-peel, and essence.

2. 2

   Let it stand for an hour, roll out to half an inch thickness, cut into shapes, wash with egg yolk and milk, and bake in a moderate oven.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Lemon Gingerbread. Take a pint of treacle and mix it with six ounces of butter warmed ; put these into a bowl with one pound of sifted flour and six ounces of brown sugar, and mix all together ; add half an ounce of ground ginger, the same of allspice, and three ounces of candied lemon-peel ; flavour with a dessertspoonful of essence of lemon, or the strained juice of two lemons

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