Gingerbread

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

three quarts of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
two ounces of beaten ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a quarter of an ounce of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cloves, and mace beat fine, but most of the last ↝ Garlic, raw [Vegetables and Vegetable Products]
cloves, and mace beat fine, but most of the last ↝ Spices, mace, ground [Spices and Herbs]
three quarters of a pound of fine sugar
two pounds of treacle
three quarters of a pound of butter melted in the treacle ↝ Butter, stick, unsalted [Dairy and Egg Products]
some candied lemon and orange-peel cut fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
some candied lemon and orange-peel cut fine ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (7)

Mix together the flour, ginger, nutmeg, cloves, and mace.
Add the sugar.
In a separate bowl, heat the treacle and butter until the butter is melted. Do not boil.
Add the melted treacle and butter mixture to the dry ingredients.
Stir in the candied lemon and orange-peel.
Mix all ingredients together well.

Baking

Bake in a quick oven for one hour.

Original Text

TAKE three quarts of fine flour, two ounces of beaten ginger, a quarter of an ounce of nutmeg, cloves, and mace beat fine, but most of the last; mix all together, three quarters of a pound of fine sugar, two pounds of treacle, set over the fire, but don't let it boil, three quarters of a pound of butter melted in the treacle, and some candied lemon and orange-peel cut fine, mix all these together well. An hour will bake it in a quick oven.

Notes

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