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Susan Gilbert's late nineteenth century British cookery manuscript
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 these 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 them with your finger, leaving room for them to spread and bake them in a slow oven, or they will not spread but brown 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 of moist sugar 2 eggs. 1 oz of ground ginger, 1/4 lb of Butter. 1/4 oz of Pearl Ash. Almonds citron or carraway 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 these 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 them with your finger, leaving room for them to spread and bake them in a slow oven, or they will not spread but brown 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 of moist sugar 2 eggs. 1 oz of ground ginger, 1/4 lb of Butter. 1/4 oz of Pearl Ash. Almonds citron or carraway seeds may be added according to taste. Mrs. G.
Szathmary Culinary Manuscripts and Cookbooks
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