GINGER BREAD. [58]

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

half-a-pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half-a-pound of soft sugar ↝ Sugar, NFS [Sugars and honey]
half-a-pound of treacle
five eggs, yolks and whites switched separately ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a tea-cupful of sour milk ↝ Milk, NFS [Milk, reduced fat]
one tea-spoonful of baking soda ↝ Leavening agents, baking soda [Baked Products]
one ounce of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
one pound and a-half of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a drop of browning to make it dark ↝ Sugars, brown [Sweets]
two ounces of candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (2)

Mix half-a-pound of butter, and half-a-pound of soft sugar, half-a-pound of treacle, with a wooden spoon, five eggs, yolks and whites switched separately; a tea-cupful of sour milk, one tea-spoonful of baking soda, one ounce of ginger, one pound and a-half of flour, a drop of browning to make it dark, and two ounces of candied peel.
Bake in not too hot an oven.

Original Text

GINGER BREAD.

Mix half-a-pound of butter, and half-a-pound of soft sugar, half-a-pound of treacle, with a wooden spoon, five eggs, yolks and whites switched separately; a tea-cupful of sour milk, one tea-spoonful of baking soda, one ounce of ginger, one pound and a-half of flour, a drop of browning to make it dark, and two ounces of candied peel. Bake in not too hot an oven.

[58]

Notes

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