THICK GINGERBREAD

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
glaze
Instructions (6)
  1. Put the flour into a basin, with the sugar, ginger, and allspice; mix these together.
  2. Warm the butter, and add it, with the treacle, to the other ingredients.
  3. Stir well.
  4. Make the milk just warm, dissolve the carbonate of soda in it, and mix the whole into a nice smooth dough with the eggs, which should be previously well whisked.
  5. Pour the mixture into a buttered tin, and bake it from 3/4 to 1 hour, or longer, should the gingerbread be very thick.
  6. Just before it is done, brush the top over with the yolk of an egg beaten up with a little milk, and put it back in the oven to finish baking.
Original Text
THICK GINGERBREAD. 1760. INGREDIENTS.—1 lb. of treacle, 1/4 lb. of butter, 1/4 lb. of coarse brown sugar, 1-1/2 lb. of flour, 1 oz. of ginger, 1/2 oz. of ground allspice, 1 teaspoonful of carbonate of soda, 1/4 pint of warm milk, 3 eggs. [Illustration: GINGERBREAD.] Mode.—Put the flour into a basin, with the sugar, ginger, and allspice; mix these together; warm the butter, and add it, with the treacle, to the other ingredients. Stir well; make the milk just warm, dissolve the carbonate of soda in it, and mix the whole into a nice smooth dough with the eggs, which should be previously well whisked; pour the mixture into a buttered tin, and bake it from 3/4 to 1 hour, or longer, should the gingerbread be very thick. Just before it is done, brush the top over with the yolk of an egg beaten up with a little milk, and put it back in the oven to finish baking. Time.—3/4 to 1 hour. Average cost, 1s. per square. Seasonable at any time.
Notes
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