vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Thick Gingerbread
From Vegetarian cookery, 1891
Serves 4
When baked, let it stand a few minutes; then cut it in square pieces; lay it on a board till quite cold, and keep it in a tin box, with thin writing or tissue paper between each layer.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 125. The excerpt below is the record exactly as published.
Thick Gingerbread. Three quarters of a pound of flour, half a pound of butter, six ounces of sugar, one pound of treacle, two eggs, two ounces of candied lemon, or orange, the grated rind of a lemon, three VEGETARIAN COOKERY. 219 quarters of an ounce of prepared ginger, and one tea-spoonful of baking powder. Put the baking powder, rubbed smooth, into the flour, adding the ginger and lemon -peel ; beat the butter to cream ; add the sugar, well rolled, and then the flour, with the ginger and powder ; mix all together vdth the treacle, warmed, and the eggs, well beaten, adding the candied fruit, cut in thin slices ; spread the mixture about half an inch thick, in a warm tin, well buttered -with fresh butter, and bake in a moderately hot oven. When baked, let it stand a few minutes ; then cut it in square pieces ; lay it on a board till quite cold, and keep it in a tin box, with thin writing or tissue paper between each layer. No. 570. — Thick Gingerbread. One pound of either white or brown flour, three quarters of an ounce of prepared ginger
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.