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White Gingerbread

Name: White Gingerbread
Yield: 3 servings
Ingredients: a half pound butter; a half pound flour; half pound finely powdered and sifted loaf sugar; the finely minced rind of one lemon; an ounce ground ginger; a grated nutmeg; one gill milk; a half teaspoon carbonate of soda

From The new practical housekeeping, 1890

Serves 3

Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 71. The excerpt below is the record exactly as published.

White Ginger-bread. — Rub a half pound each butter and flour together, add half pound finely powdered and sifted loaf sugar, the finely minced rind of one lemon, an ounce ground ginger and a grated nutmeg ; mix well together and work into a smooth paste with one gill milk just warm, in which a half teaspoon carbonate of soda

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