Mrs Beetons Baking Recipes Revisited
Thick Gingerbread
680g (1½lb) Flour
450g (1lb) Treacle
150ml (¼ pint) Warm Milk
110g (4oz) Butter
110g (4oz) Coarse Brown Sugar
25g (1oz) Ginger
15g (½oz) Ground Allspice
3 Eggs
1 tsp Bicarbonate of Soda
Put the flour into a basin, with the sugar, ginger and allspice, mix together.
Warm the butter and add it, with the treacle, to the other ingredients.
Stir well.
Just warm milk, dissolve the bicarbonate of soda in it and mix into a nice smooth dough with the well whisked eggs.
Pour the mixture into a buttered tin.
Bake for ¾ to 1 hour, or longer, if the gingerbread is very thick.
Just before it is done, brush the top with beaten egg yolk and a little milk and put it back in the oven to finish baking.
Time: ¾ to 1 hour.
Seasonable at any time.
THICK GINGERBREAD
1760. INGREDIENTS - 1 lb. of treacle, 1/4 lb. of butter, 1/4 lb. of coarse brown sugar, 1-1/2 lb. of flour, 1 oz. of ginger, 1/2 oz. of ground allspice, 1 teaspoonful of carbonate of soda, 1/4 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 3/4 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 - 3/4 to 1 hour.
Average cost, 1s. per square.
Seasonable at any time.
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