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White Gingerbread
From Vegetarian cookery, 1891
Serves 12
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 126. The excerpt below is the record exactly as published.
White Gingerbread. One pound of flour, one pound of sugar, half a pound ot butter, one ounce and a half of ginger, the yolks of two eggs, and one ounce of candied lemon. Beat the butter to cream ; add the flour, sugar, and prepared ginger, the yolks of the eggs, well beaten, and the candied lemon cut into small thin shreds ; mix aU together ; lay it in small rough pieces on a buttered baking-tin, and bake in a mode- rately hot oven. No. 574. — White Gingerbread. One pound of flour, three quarters of a pound of loaf sugar, half a poimd of butter, and one ounce of ginger. Mix the sugar and ginger with the flour ; add the butter, melted, and as much cream as required to form a stiff paste ; roll it thin ; cut out the cakes in any form, and bake them in a moderately hot oven. No. 575. — JUMBALLS. One pound of flour, half a pound of butter
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