Thick Gingerbread

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 (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 seed ↝ 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 ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (3)

Cut the sweetmeats.
Well mix the whole.
Bake in large cakes on tin plates.

Original Text

Thick Gingerbread.

To a pound and a half of flour take one pound of treacle, almost as much sugar, an ounce of beaten ginger, two ounces of caraway seed, four ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut the sweetmeats; well mix the whole; and bake in large cakes on tin plates.

Notes

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