Gingerbread. No. 4.

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 12 days ago
Not a recipe: No

Ingredients (8)

a pound of treacle
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pound and a half of flour well dried ↝ Flour, 00 [Cereal Grains and Pasta]
at least half an ounce of ginger well beaten and sifted ↝ Ginger root, raw [Vegetables and Vegetable Products]
as many coriander seeds ↝ Spices, coriander seed [Spices and Herbs]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a little brandy ↝ Brandy [Liquor and cocktails]
some candied orange-peel ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (5)

Melt treacle and butter together over a fire.
In a pound and a half of flour well dried, put at least half an ounce of ginger well beaten and sifted, as many coriander seeds, half a pound of sugar, a little brandy, and some candied orange-peel.
Mix the warm treacle and butter with the flour.
Make it into flat cakes.
Bake it upon tins.

Original Text

Gingerbread. No. 4.

Take a pound of treacle and half a pound of butter; melt them together over a fire; have ready a pound and a half of flour well dried, into which put at least half an ounce of ginger well beaten and sifted, as many coriander seeds, half a pound of sugar, a little brandy, and some candied orange-peel; then mix the warm treacle and butter with the flour; make it into flat cakes, and bake it upon tins.

Notes

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