Orange Gingerbread.—(No. 75.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

two pounds and a quarter of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a pound and three quarters of treacle
six ounces of candied orange-peel cut small ↝ Orange peel, raw [Fruits and Fruit Juices]
three quarters of a pound of moist sugar ↝ Sugar, NFS [Sugars and honey]
one ounce of ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
one ounce of allspice ↝ Spices, allspice, ground [Spices and Herbs]
melt to an oil three quarters of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yelk of an egg beat up with a tea-cupful of milk ↝ Egg, whole, raw [Eggs and omelets]
a tea-cupful of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (10)

Sift two pounds and a quarter of fine flour, and add to it a pound and three quarters of treacle, six ounces of candied orange-peel cut small, three quarters of a pound of moist sugar, one ounce of ground ginger, and one ounce of allspice.
Melt to an oil three quarters of a pound of butter.
Mix the whole well together, and lay it by for twelve hours.
Roll it out with as little flour as possible, about half an inch thick.
Cut it into pieces three inches long and two wide.
Mark them in the form of checkers with the back of a knife.
Put them on a baking-plate about a quarter of an inch apart.
Rub them over with a brush dipped into the yelk of an egg beat up with a tea-cupful of milk.
Bake it in a cool oven about a quarter of an hour.
When done, wash them slightly over again, divide the pieces with a knife (as in baking they will run together).

Original Text

Orange Gingerbread.—(No. 75.)

Sift two pounds and a quarter of fine flour, and add to it a pound and three quarters of treacle, six ounces of candied orange-peel cut small, three quarters of a pound of moist sugar, one ounce of ground ginger, and one ounce of allspice: melt to an oil three quarters of a pound of butter; mix the whole well together, and lay it by for twelve hours; roll it out with as little flour as possible, about half an inch thick; cut it into pieces three inches long and two wide; mark them in the form of checkers with the back of a knife; put them on a baking-plate about a quarter of an inch apart; rub them over with a brush dipped into the yelk of an egg beat up with a tea-cupful of milk; bake it in a cool oven about a quarter of an hour: when done, wash them slightly over again, divide the pieces with a knife (as in baking they will run together).

Notes

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