GINGERBREAD, Thick

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

Ingredients.—1 lb.
of treacle, ¼ lb.
of butter, ¼ lb.
of coarse brown sugar, 1½ lb.
of flour, 1 oz.
of ginger, ½ oz.
of ground allspice, 1 teaspoonful of carbonate of soda, ¼ pint of warm milk, 3 eggs.
Mode.—Put the flour into a basin, with the sugar, ginger, and allspice;
mix these together;
warm the butter, and add it, with the treacle, to the other ingredients.
Stir well;
make the milk just warm, dissolve the carbonate of soda in it, and mix the whole into a nice smooth dough with the eggs, which should be previously well whisked;
pour the mixture into a buttered tin, and bake it from ¾ to 1 hour, or longer, should the gingerbread be very thick.
Just before it is done, brush the top over with the yolk of an egg beaten up with a little milk, and put it back in the oven to finish baking.
Time.—¾ to 1 hour.
Average cost, 1_s.
per square.
Seasonable at any time.