Sigston Gingerbread Loaf
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
(The above quantities seem large, but the longer the loaf lasts after it is cut the better it is.)
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 375. The excerpt below is the record exactly as published.
Sigston Gingerbread Loaf. — ( Family Iiedpe.) — Two pounds of brown flour, two pounds of treacle, a quarter of a pound of brown sugar, a breakfastcupful of good cream, two eggs, a teaspoonful of carbonate of soda dissolved in a little hot water, two ounces and a half of ground ginger, and citron if liked
Cook this with the app: pantry check, scaling, and the assistant.