Good Common 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 (7)
Instructions (8)
  1. Work very smoothly six ounces of fresh butter into one pound of flour.
  2. Mix with them thoroughly an ounce of ginger in fine powder, four ounces of brown sugar, and half a teaspoonful of beaten cloves and mace.
  3. Wet these with three-quarters of a pound of cold treacle, or rather more, if needful.
  4. Roll out the paste.
  5. Cut the cakes with a round tin cutter.
  6. Lay them on a floured or buttered baking tin.
  7. Put them into a very slow oven.
  8. Lemon-grate or candied peel can be added, when it is liked.
Original Text
GOOD COMMON GINGERBREAD. Work very smoothly six ounces of fresh butter (or some that has been well washed from the salt, and wrung dry in a cloth) into one pound of flour, and mix with them thoroughly an ounce of ginger in fine powder, four ounces of brown sugar, and half a teaspoonful of beaten cloves and mace. Wet these with three-quarters of a pound of cold treacle, or rather more, if needful; roll out the paste, cut the cakes with a round tin cutter, lay them on a floured or buttered baking tin, and put them into a very slow oven. Lemon-grate or candied peel can be added, when it is liked. Flour, 1 lb.; butter, 6 oz.; sugar, 1/4 lb.; ginger, 1 oz.; cloves and mace, 1/2 teaspoonful; treacle, 3/4 lb.: 1/2 to 3/4 hour.
Notes
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