ounce of gToand ginger with a quarter of a
pound of ground rice, and three-quarters of a
pound of best flour. Put into a jar one pound
of treacle, half a pound of sugar, half a pound
of fresh butter, the thinly-peeled rind of two
lemons, cut into thin slices, and six ounces of
sweet almonds, with four or five bitter ones✪ Gingerbread, Almond,
pounded in a mortar, with a few drops of
water, to prevent oiling. Place the jar near
the lire, and when the butter is melted, pour
all into the flour. Beat till quite light, and
bake in a quick ovon, on a buttered tin for
thirty minutes, if made in small cakes. Pr.o-
bable cost, Is. 8d. for this quantity.
Gingerbread, American,— Mix well
together a pound of sifted sugar, two ounces of
ground ginger, half a nutmeg, and a little
grated lemon-rind, three pounds and a half
of flour, a pound of chopped raisins, and a
pound of currants, an ounce of carbonate of
soda, and two ounces of chopped candied peel.
"Warm a pound of treacle; stir into it three-
quarters of a pound of butter, and six eggs.
.Beat the whole, until thoroughly mixed, with
a cupful of milk✪ Gingerbread, American. Pour it iii a well-oiled dish,
or shallow tin, and bake in a slow oven for
two hours. Probable cost. Is. 6d. per pound.
Gingerbread, Cocoa-nut.— Proceed in
the same way as directed for Almond Ginger-
bread {see Gingerbread, Abnond), substituting
rasp'ed cocoa-nut for pounded almonds.
Gingerbread, Fanny's.— Put a quarter
of a pound of butter into a jar with half a
pound of treacle, and place the jar near the
tire till the butter is melted. Mix well, adding
one table-spoonful of oatmeal, half an ounce of
sifted ginger, the rind of a lemon, cut into thin
slices, and as much flour as will make a stiif
firm batter✪ Gingerbread, Fanny's. Pour into a weU-buttered mould,
and bake in a good oven. Time, from thirty to
forty minutes. Probable cost, 8d. Sufiicient
for a pint mould.
Gingerbread Fingers, American.—
Warm half a pound of best treacle. Stir into
it a piece of butter the size of an es;g, and four
table-spoonfuls of sifted sugar. Take a little
powdered allspice, a heaped tea-spoonful of
ground ginger, the rind of a lemon chopped
fine, and a pound of the best flour. IVIix all the
dry ingredients together, and stir the treacle
and butter into them. Last of all, dissolve an
ounce of carbonate of soda in a table-spoonful
of warm cream✪ Gingerbread Fingers, American, and put it with the rest. Work
all well together for some time. Roll the mixture
out to the thickness of haH an inch. Divide
it into " fingers," and put at once on well-oiled
tins, in a moderate oven. Put the fingers in a dry
place, not exposed to the air, and they will be the
better for a month's keeping. Time to bake, an
hour or more. Probable cost, Is. 6d. per pound.
Gingerbread, Flemish. — Warm one
pound of treacle in a bowl before the fire, and
stir into it six ounces of butter. When dis-
solved, beat in as much flour, with two table-
spoonfuls of oatmeal and half an ounce of pow-
dered ginger, as will form a stiff firm batter.
Beat it till smooth, and add two oimces of can-
died lemon sliced as thin as possible. Butter
some moulds, and bake in a quick oven for
nearly an hour. Probable cost. Is. '2d.
Gingerbread, French (sec Gateau
d'Epico).
Gingerbread, German. — IMelt one ✪ Gingerbread, Flemish
Page 601 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ounce of ground ginger with a quarter of a pound of ground rice, and three-quarters of a pound of best flour. Put into a jar one pound of treacle, half a pound of sugar, half a pound of fresh butter, the thinly-peeled rind of two lemons, cut into thin slices, and six ounces of sweet almonds, with four or five bitter ones, pounded in a mortar, with a few drops of water, to prevent oiling. Place the jar near the lire, and when the butter is melted, pour all into the flour. Beat till quite light, and bake in a quick oven, on a buttered tin for thirty minutes, if made in small cakes. Probable cost, Is. 8d. for this quantity.
Gingerbread, American,— Mix well
together a pound of sifted sugar, two ounces of ground ginger, half a nutmeg, and a little grated lemon-rind, three pounds and a half of flour, a pound of chopped raisins, and a pound of currants, an ounce of carbonate of soda, and two ounces of chopped candied peel. "Warm a pound of treacle; stir into it threequarters of a pound of butter, and six eggs. .Beat the whole, until thoroughly mixed, with a cupful of milk. Pour it iii a well-oiled dish, or shallow tin, and bake in a slow oven for two hours. Probable cost. Is. 6d. per pound.
Gingerbread, Cocoa-nut.— Proceed in
the same way as directed for Almond Gingerbread {see Gingerbread, Abnond), substituting rasped cocoa-nut for pounded almonds.
Gingerbread, Fanny's.— Put a quarter of a pound of butter into a jar with half a pound of treacle, and place the jar near the tire till the butter is melted. Mix well, adding one table-spoonful of oatmeal, half an ounce of sifted ginger, the rind of a lemon, cut into thin slices, and as much flour as will make a stiif firm batter. Pour into a well-buttered mould, and bake in a good oven. Time, from thirty to forty minutes. Probable cost, 8d. Sufiicient for a pint mould.
Gingerbread Fingers, American.—
Warm half a pound of best treacle. Stir into it a piece of butter the size of an egg, and four table-spoonfuls of sifted sugar. Take a little powdered allspice, a heaped tea-spoonful of ground ginger, the rind of a lemon chopped fine, and a pound of the best flour. IVIix all the dry ingredients together, and stir the treacle and butter into them. Last of all, dissolve an ounce of carbonate of soda in a table-spoonful of warm cream, and put it with the rest. Work all well together for some time. Roll the mixture out to the thickness of haH an inch. Divide it into " fingers," and put at once on well-oiled tins, in a moderate oven. Put the fingers in a dry place, not exposed to the air, and they will be the better for a month's keeping. Time to bake, an hour or more. Probable cost, Is. 6d. per pound.
Gingerbread, Flemish. — Warm one
pound of treacle in a bowl before the fire, and stir into it six ounces of butter. When dissolved, beat in as much flour, with two tablespoonfuls of oatmeal and half an ounce of powdered ginger, as will form a stiff firm batter.
Beat it till smooth, and add two oimces of candied lemon sliced as thin as possible. Butter some moulds, and bake in a quick oven for nearly an hour. Probable cost. Is. '2d.
Gingerbread, French (sec Gateau d'Epico). Gingerbread, German. — IMelt one
Records on this page
Gingerbread, AlmondGingerbread, AmericanGingerbread, Fanny'sGingerbread Fingers, AmericanGingerbread, Flemish