Gingerbread

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 90 min Total: 90 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. treacle
1/2 lb. sugar ↝ Sugar, NFS [Sugars and honey]
2 table-spoons powdered ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1 tea-spoon carbonate of soda ↝ Beverages, carbonated, club soda [Beverages]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

Melt the butter, sugar, and treacle in a saucepan.
Pour the melted mixture gradually, when not too hot, over the well-beaten eggs, stirring continually.
Add the soda and ginger, then the flour, stirring it well in.
Bake in a slow oven for an hour and a half in a well-greased tin.

Original Text

Gingerbread

1 lb. flour ¹⁄₂ lb. butter ¹⁄₂ lb. treacle ¹⁄₂ lb. sugar 2 table-spoons powdered ginger 1 tea-spoon carbonate of soda 3 eggs

Melt the butter, sugar, and treacle in a saucepan, and pour them gradually when not too hot over the well-beaten eggs stirring continually. Add the soda and ginger, then the flour, stirring[Pg 127] it well in. Bake in a slow oven for an hour and half in a well-greased tin.

Notes

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