Plain Gingerbread

Ingredients

• 10z Brown & Polson’s Paisley Flour.
• 8 oz. Ordinary Flour.
• 20z. Lard or Butter.
• 1 oz. Treacle.
• 3 oz. Brown Sugar.
• 2 Eggs.
• 1 gill (nearly) Sweet Milk.
• 1 tea-spoonful each of Ginger, Cinnamon, and Mixed Spice.
• 1 oz, Candied Peel.
• A Pinch of Salt.
• 1 oz, Almonds.
• A few Caraway Seeds, if liked.

Method

1. 1

   Butter cake tins.

2. 2

   Blanch almonds and chop peel.

3. 3

   Melt treacle, sugar, and lard.

4. 4

   Mix flours, spices, almonds, peel, and salt.

5. 5

   Beat eggs, combine with melted mixture, and add milk to make a soft batter.

6. 6

   Pour into tins and bake for 45-60 minutes.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 10. The excerpt below is the record exactly as published.

PLAIN GINGERBREAD. 10z Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 20z. Lard or Butter. © 1 oz. Treacle. 3 oz. Brown Sugar: 2 Eggs. 1 gill (nearly) Sweet Milk. 1 tea-spoonful each of Ginger, Cinnamon, and Mixed Spice. 3 1 oz, Candied Peel. A Pinch of Salt. 1 oz, Almonds. ; A few Caraway Seeds, if liked.

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