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Susan Gilbert cookbook, 1848-1887
Page 40
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Gingerbread Take 1 1/2 lb of Flour 1/2 lb of Moist Sugar 10 oz of fresh butter 2 oz ground ginger a few drops of lemon or a little candid lemon peel, rub them well together and mix them with 1 lb and 1/2 Treacle Knead them with as little flour as possible then roll them in small [nuts?], and put them on a greased Tin, and flat thin with your finger, leaving room for them to spread and bake them in a slow oven, or they will not spread but burn very soon. Put a piece of candid peel on the top of each cake. This quantity will make 3 lbs. Mrs G- Gingerbread 2 lbs of Treacle, 2 lbs of Flour, 1/4 lb Moist sugar 2 eggs. 1 oz of ground ginger, 1/4 lb of Butter. 1/4 oz of Pearl Ash. Almonds citron or caraway seeds may be added according to taste. Mrs G.
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Gingerbread Take 1 1/2 lb of Flour 1/2 lb of Moist Sugar 10 oz of fresh butter 2 oz ground ginger a few drops of lemon or a little candid lemon peel, rub them well together and mix them with 1 lb and 1/2 Treacle Knead them with as little flour as possible then roll them in small [nuts?], and put them on a greased Tin, and flat thin with your finger, leaving room for them to spread and bake them in a slow oven, or they will not spread but burn very soon. Put a piece of candid peel on the top of each cake. This quantity will make 3 lbs. Mrs G- Gingerbread 2 lbs of Treacle, 2 lbs of Flour, 1/4 lb Moist sugar 2 eggs. 1 oz of ground ginger, 1/4 lb of Butter. 1/4 oz of Pearl Ash. Almonds citron or caraway seeds may be added according to taste. Mrs G.
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