Rolled Gingerbread
From The handy dictionary of cookery, 1890
Can be baked in large pieces and cut into squares.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 89. The excerpt below is the record exactly as published.
Rolled Gingerbread. Put into a basin five ounces of flour, a quarter of a pound of sugar, a teaspoonful of ground ginger. Warm a quarter of a pound of butter with a quarter of a pound of treacle. Mix all together, add a few drops of essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.