Gingerbread. No. 5.

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)

Two pounds of flour well dried ↝ Flour, 00 [Cereal Grains and Pasta]
one pound of treacle
one pound of sugar ↝ Sugar, NFS [Sugars and honey]
one nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
four ounces of sweetmeats
one ounce of beaten ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
one pound of fresh butter, melted with the treacle, and poured hot upon the other ingredients ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Instructions (5)

Melt the fresh butter with the treacle, and pour it hot upon the other ingredients.
Make it into a paste.
Let it lie till quite cold.
Roll it out.
Bake it in a slow oven.

Original Text

Gingerbread. No. 5.

Two pounds of flour well dried, one pound of treacle, one pound of sugar, one nutmeg, four ounces of sweetmeats, one ounce of beaten ginger, one pound of fresh butter, melted with the treacle, and poured hot upon the other ingredients; make[275] it into a paste, and let it lie till quite cold; then roll it out, and bake it in a slow oven.

Notes

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