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Thick Gingerbread

Name: Thick Gingerbread
Yield: 6 servings
Ingredients: I lb. treacle; lb. butter; lb. raw sugar; 1 lb. flour; 2 ozs. ground ginger; I oz. caraway seeds; lb. citron; A dessert-spoonful carbonate of soda; 4 Gggs, well beaten

From Cookery and housekeeping, 1882

Serves 6

(The above recipe was given to a friend by Mrs. Joanna Baillie)

Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 177. The excerpt below is the record exactly as published.

Thick Gingerbread. I lb. treacle ; \ lb. butter ; \ lb. raw sugar ; Melt over the fire ; let it cool, then add 1 lb. flour ; 2 ozs. ground ginger ; I oz. caraway seeds ; \ lb. citron ; A dessert-spoonful carbonate of soda ; 4 Gggs, well beaten

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