Queen’s Gingerbread

Ingredients

• 14 oz. moist sugar
• 1.5 lbs. flour
• 0.5 lb. sweet almonds
• 0.5 oz. mixed spice
• 1 lb. honey
• 0.5 oz. ground cinnamon
• 0.5 oz. ground ginger
• 0.5 lb. candied peel
• Grated rind of 0.5 lemon
• 1 wineglassful water

Method

1. 1

   Heat honey and water in a saucepan.

2. 2

   Sieve flour and spices into a basin, add blanched almonds, shredded peel, sugar, and grated lemon rind.

3. 3

   Mix well, make a well in the center, pour in honey and water, and beat together.

4. 4

   Allow to stand overnight, then bake in a greased shallow tin until firm to the touch.

5. 5

   Cut into small square pieces.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 926. The excerpt below is the record exactly as published.

Grated rind of J lemon. | lb. sultanas. | lb. candied peel. 5 eggs. | tea-sp. baking powder. First prepare the fruit (see p. 551) and mix it with 1 table-spoonful of the flour. Then beat the butter to a cream, sieve the sugar on the top, and mix well together. Add the grated lemon rind, one egg, and a little of the flour sieved, and mix well for a few minutes. Add the second egg and a little more flour, and so on, repeating this process until all the eggs and flour have been added. Beat all together for about 10 minutes, lifting the mixture well up in the spoon so as to introduce some air. Mix in the fruit and baking powder at the last, but do not beat again, or the fruit will be inclined to fall in the baking. Pour the mixture into a lined cake tin, and bake in a moderate oven until thor oughly cooked and nicely browned. When ready, remove the cake from the oven, allow it to stand a few minutes, then turn on to a wire stand to cool. Time to bake, about 2 hours. Probable cost, Is. 9 d. BREAD, BISCUITS, AND CAKES 579 2782. Gingerbread, 1 1 lb. flour, £ lb. sugar. | lb. butter, lard, or dripping. | lb. syrup or treacle. 2 oz. sweet almonds. 1 gill buttermilk or water. 2 eggs. £ lb. candied peel. 1 dessert-sp. ground ginger. 1 tea-sp. ground cinna- mon. 1 tea-sp. baking soda. A pinch of cayenne. Sieve the flour, spices, and soda into a large basin, and rub in the fat until free from lumps. Add the sugar, peel finely shred, and the almonds blanched and shred, and mix well. Make a well in the centre, pour in the treacle or syrup slightly warmed, the eggs well beaten, and the buttermilk or water. Mix in the dry ingredients from the sides of the basin, and beat all well for a few minutes. Pour the mixture into a greased shallow tin, and bake in a moderate oven until firm to the touch. Note. — The fruit may be omitted from this re- cipe, or sultanas or currants added as desired. Time to bake, 1 to 1£ hour. Probable cost, Is. 1 lb. flour. 1 lb. treacle. £ lb. butter. | lb. sugar. £ oz. ground ginger. 2 oz. sweet almonds. 2783. Gingerbread, 2 A pinch of powdered cloves. The grated rind of £ lemon. £ tea-sp. carbonate of soda. 1 egg. the dry ingredients mixed together in a basin. Stir until well mixed, then bake in a shallow greased tin in a very moderate oven. Time to bake, about 1 hour. Probable cost, 7 d 2786. Queen’s Gingerbread 14 oz. moist sugar. 1£ lbs. flour. £ lb. sweet almonds. £ oz. mixed spice. 1 lb. honey. £ oz. ground cinnamon. £ oz. ground ginger. £ lb. candied peel. Grated rind of £ lemon. 1 wineglassful water

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