Gingerbread. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

a pound and a half of flour ↝ Flour, 00 [Cereal Grains and Pasta]
one pound of treacle
almost as much sugar ↝ Sugar, NFS [Sugars and honey]
an ounce of beaten ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
two ounces of caraway seeds ↝ Spices, caraway seed [Spices and Herbs]
four ounces of citron and lemon-peel candied ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yolks of four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (3)

Cut your sweetmeats
mix all
bake it in large cakes, or tin plates

Original Text

Gingerbread. No. 1.

To a pound and a half of flour add one pound of treacle, almost as much sugar, an ounce of beaten ginger, two ounces of caraway seeds, four ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut your sweetmeats, mix all, and bake it in large cakes, or tin plates.

Notes

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