vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Transparent or Snap Gingerbread
From Vegetarian cookery, 1891
Serves 10
When baked, and after standing a short time, and whilst warm, roll up the snaps lightly, the upper side outwards. As this gingerbread is best when crisp, only a small quantity should be baked at once. The paste keeps well in a covered jar.
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.
Transparent or Snap Gingerbread. Three quarters of a pound of flour, one pound of sugar, quarter of a pound of butter, half a pound of ti-eacle, a little grated lemon-peel, half a tea-spoonful of baking powder, half an ounce of prepared ginger, one egg, and a little mace
Cook this with the app: pantry check, scaling, and the assistant.