To make Gingerbread

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

Originalrezept:

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.

Übersetzung:

Lebkuchen

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Gingerbread", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 047,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-gingerbread (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.