DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Susan Gilbert cookbook, 1848-1887

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Page 77

Another Kind of Gingerbread 3 lbs of Flour, 1 lb of coarse Sugar, 1 lb of Butter rubbed in very fine with 2 oz of ground ginger and a grated Nutmeg, Mix it with 1 lb of Treacle and a 1/4 pint of cream warmed together, then Make up your gingerbread stiff, roll them out and make then in their cakes, bake them in a slack-oven. Susan Gilbert. 1848

Another way to Make Gingerbread
1/4 peck of Flour, 2 lbs and 3/4 of Treacle 1/4 lb of Ginger, 1/2 an oz of Coriander and carraway seeds bruised, Make it into large cakes and put into either of them sweetmeats, if you like them, then they are baked put them into boiling water to glaze them. Susan. 1848

A Butter Cake.
6 lbs of Currants, 5 lbs of Flour, 1 oz ground coves and Mace a little cinnamon, 1/2 oz of Nutmeg 1/2 lb of blanched Almonds, 3/4 lb dried orange and lemon peel, 1/2 pint of sack, a little honey water, 1 quart of yeast, 1 pint of Cream, 1 1/2 lbs of

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Another Kind of Gingerbread 3 lbs of Flour, 1 lb of coarse Sugar, 1 lb of Butter rubbed in very fine with 2 oz of ground ginger and a grated Nutmeg, Mix it with 1 lb of Treacle and a 1/4 pint of cream warmed together, then Make up your gingerbread stiff, roll them out and make then in their cakes, bake them in a slack-oven. Susan Gilbert. 1848 Another way to Make Gingerbread 1/4 peck of Flour, 2 lbs and 3/4 of Treacle 1/4 lb of Ginger, 1/2 an oz of Coriander and carraway seeds bruised, Make it into large cakes and put into either of them sweetmeats, if you like them, then they are baked put them into boiling water to glaze them. Susan. 1848 A Butter Cake. 6 lbs of Currants, 5 lbs of Flour, 1 oz ground coves and Mace a little cinnamon, 1/2 oz of Nutmeg 1/2 lb of blanched Almonds, 3/4 lb dried orange and lemon peel, 1/2 pint of sack, a little honey water, 1 quart of yeast, 1 pint of Cream, 1 1/2 lbs of