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Orange Gingerbread
From Cassell's dictionary of cookery, 1892
Serves 9
Time to bake, a quarter of an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1028. The excerpt below is the record exactly as published.
Orange Gingerbread. — Put three- quarters of a pound of fresh butter into a jar with a pound and three-quarters of best treacle, and place it near the fire until the butter is dis- solved. Beat the ingredients well together, let them cool a little, then stir them into two poimds ORA (476 ) ORA and a quarter of fine flour. Add three-quarters of a pound of moist sugar, one ounce of ground ginger, one ounce of allspice, and half a pound of candied orange-peel
Cook this with the app: pantry check, scaling, and the assistant.