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Thick, Light Gingerbread

Name: Thick, Light Gingerbread
Yield: 16 servings
Ingredients: eight ounces of butter; a couple of pounds of flour; half a pound of good brown sugar; two ounces of powdered ginger; alf an Dunce of ground carraway-seeds; first two pounds of treacle; next three well-whisked eggs

From Modern cookery, in all its branches, 1884

Serves 16

Ensure thorough mixing for best results.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 479. The excerpt below is the record exactly as published.

THICK, LIGHT GINGERBREAD. Crumble down very small, eight ounces of butter into a couple of pounds of flour, then add to, and mix thoroughly with them, half a Eound of good brown sugar, two ounces of powdered ginger, and alf an Dunce of ground carraway-seeds ; beat gradually to these, first two pounds of treacle, next three well-whisked eggs

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