Mrs Beetons Baking Recipes Revisited

White Gingerbread

450g (1lb) Flour
225g (8oz) Butter
225g (8oz) Caster Sugar
150ml (¼ pint) Milk
25g (1oz) Ground Ginger
1 Lemon, rind only
1 Nutmeg, Grated
½ tsp Bicarbonate of Soda

Rub the butter into the flour.
Add the sifted sugar and the minced lemon rind, ginger and nutmeg.
Mix well together.
Just warm the milk, stir in the bicarbonate of soda and work into a nice smooth paste.
Roll it out, cut it into cakes.
Bake in a moderate oven for 15 to 20 minutes.

Time: 15 to 20 minutes.
Seasonable at any time.

WHITE GINGERBREAD

1762. INGREDIENTS - 1 lb. of flour, 1/2 lb. of butter, 1/2 lb. of loaf sugar, the rind of 1 lemon, 1 oz. of ground ginger, 1 nutmeg grated, 1/2 teaspoonful of carbonate of soda, 1 gill of milk.

Mode - Rub the butter into the flour; add the sugar, which should be finely pounded and sifted, and the minced lemon-rind, ginger, and nutmeg. Mix these well together; make the milk just warm, stir in the soda, and work the whole into a nice smooth paste; roll it out, cut it into cakes, and bake in a moderate oven from 15 to 20 minutes.

Time - 15 to 20 minutes.

Average cost, 1s. 3d.

Seasonable at any time.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

White Gingerbread

Mrs Beeton
Recipes