Richer Gingerbread

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

three-quarters of a pound of treacle
half a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
three-quarters of an ounce of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
as much more flour as will prevent its adhering to the board ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (6)

Melt together the treacle and butter.
Pour the hot mixture over the flour, sugar, and ginger.
Mix to form a paste.
When the paste is quite cold, roll it out.
Add enough additional flour during rolling to prevent sticking to the board.
Bake the cakes in a very gentle oven.

Original Text

RICHER GINGERBREAD.

Melt together three-quarters of a pound of treacle and half a pound of fresh butter, and pour them hot on a pound of flour mixed with half a pound of sugar and three-quarters of an ounce of ginger. When the paste is quite cold, roll it out with as much more flour as will prevent its adhering to the board: bake the cakes in a very gentle oven.

Notes

—