To make Gingerbread

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 047


Take a Pound and an Half of Treacle, two Eggs beaten, a Pound of melted Butter, Half a Pound of brown Sugar, an Ounce of beaten Ginger, Cloves, Mace, Coriander Seeds and Carraway Seeds, of each Half an Ounce; mix all these together with as much Flour as will knead it into a Paste; roll it out and cut it into what Shape you please. Bake it in a quick Oven on Tin Plates. A little Time will bake it.




Marlene Ernst

Marlene Ernst (Transkription): "To make Gingerbread", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 047,
online unter: (08.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.