imperial gingerbread
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)
Ingredients:
Instructions:
Ingredients:
6 oz. butter
3/4 lb. flour
6 oz. treacle
1 pint cream
1/4 lb. double-refined sugar
1/2 oz. powdered ginger
1 oz. caraway-seeds
stick cut candied orange, or lemon-peel
Instructions:
Rub six ounces of butter into three-quarters of a pound of flour; then mix six ounces of treacle with a pint of cream carefully, lest it should turn the cream; mix in a quarter of a pound of double-refined sugar, half an ounce of powdered ginger, and one ounce of caraway-seeds; stir the whole well together into a paste, cut it into shapes, and stick cut candied orange or lemon-peel on the top.
Here's another from Godey's December 1861 - interesting recipe given the caraway seeds - I think you could use cloves instead. The addition of candied orange and lemon peel is interesting as that's the second gingerbread recipe I found in the period using citrus in the cookies.
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