vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sledmere Sponge Gingerbread
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Family Recipe.
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 377. The excerpt below is the record exactly as published.
Sledmere Sponge Gingerbread. — (Family Recipe.)— Kali a pound of butter, of sugar, and of treacle, a pound of flour, an ounce of ginger, and a teaspoonful of carbonate of soda. Put the butter, sugar, and treacle all together and set it by the fire to melt. Then beat four eggs
Cook this with the app: pantry check, scaling, and the assistant.