Mother's Gingerbread Loaf

Ingredients

• One and a half lb. of fine flour
• 1 lb. treacle
• 0.25 lb. brown sugar
• 0.25 lb. butter
• 3 eggs
• 1 oz. ground ginger
• 1 oz. ground cinnamon
• 1 teaspoonful ground cloves
• a dust of pepper
• pinch of cayenne
• pinch of salt
• 0.25 lb. of mixed peel chopped fine
• 1 teaspoonful of carbonate of soda
• 2 teaspoonfuls of cream of tartar
• 1 teaspoonful of baking powder

Method

1. 1

   Put all the dry ingredients into a basin, leaving out the soda.

2. 2

   Melt the butter in the treacle in a saucepan over the fire; beat up the eggs.

3. 3

   Stir the butter and treacle into the flour, etc.; then the eggs; then 0.5 pint of milk slightly warm.

4. 4

   Dissolve the carbonate of soda in a dessertspoonful of milk, and add it last of all.

5. 5

   Mix all very thoroughly, and put in a well buttered tin, and put in the oven at once.

6. 6

   Bake for two hours; the oven must be moderate and steady.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 81. The excerpt below is the record exactly as published.

Mother's Gingerbread Loaf. One and a half lb. of fine flour, 1 lb. treacle, \ lb. brown sugar, \ lb. butter, 3 eggs, 1 oz. ground ginger, 1 oz. ground cinnamon, 1 teaspoonful ground cloves, a dust of pepper, pincb MISS CAMERON'S COOKERY BOOK. 205 oi^**.yenne, pinch of salt, J lb. of mixed peel chopped fine, 1 teaspoonful oi carbonate of soda, 2 teaspoonfuls of cream of torti», 1 teaspoonful of baking powder

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