Gingerbread. No. 3.

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 (9)

Two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two ounces of caraway seeds ↝ Spices, caraway seed [Spices and Herbs]
one tea-spoonful of powdered ginger ↝ Tea, ginger [Tea]
half a spoonful of allspice ↝ Spices, allspice, ground [Spices and Herbs]
the same of pearl-ash ↝ Barley, pearled, raw [Cereal Grains and Pasta]
two ounces of preserved orange ↝ Marmalade, orange [Sweets]
the same of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
treacle

Instructions (4)

mix these ingredients well together
make it into a stiff paste with treacle, as stiff as you would make paste for a tart
put it before the fire to rise for one hour
after which you may roll it out, and cut it into cakes, or mould it, as you like

Original Text

Gingerbread. No. 3.

Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of powdered ginger, half a spoonful of allspice, and the same of pearl-ash, two ounces of preserved orange, the same of lemon-peel, and half a pound of butter; mix these ingredients well together, and make it into a stiff paste with treacle, as stiff as you would make paste for a tart; then put it before the fire to rise for one hour, after which you may roll it out, and cut it into cakes, or mould it, as you like.

Notes

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