Thick, Light Gingerbread

Ingredients

• a couple of pounds of flour
• eight ounces of butter
• half a pound of good brown sugar
• two ounces of powdered ginger
• half an ounce of ground carraway-seeds
• two pounds of treacle
• three well-whisked eggs
• half an ounce of carbonate of soda
• a very small cupful of warm water

Method

1. 1

   Crumble the butter into the flour, mix in the brown sugar, powdered ginger, and ground carraway-seeds.

2. 2

   Gradually add treacle, whisked eggs, and dissolved carbonate of soda in warm water.

3. 3

   Stir briskly, pour into shallow tins, and bake in a moderate oven for an hour and a half.

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, and last 552 MODERN COOKERY. [ciiap. xxvt. of all half an ounce of carbonate of soda,* dissolved in a very small cupful of warm water

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