lemon gingerbread
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)
Ingredients:
Instructions:
Ingredients:
rind and juice of 2 to 3 lemons
1 glass of brandy
1 lb. flour
1/2 lb. treacle
1/2 lb. butter melted
1/2 oz. ground ginger
1/4 oz. cayenne pepper
Instructions:
Grate the rinds of two or three lemons, and add the juice to a glass of brandy; then mix the grated lemon in one pound of flour, make a hole in the flour, pour in half a pound of treacle, half a pound of butter melted, the lemon-juice, and brandy, and mix all up together with half an ounce of ground ginger and quarter of an ounce of cayenne pepper.
The Godey's Lady's Book from December 1861 is chock full of great period holiday recipes. Here's one for a very interesting spin on gingerbread cookies.
By the way treacle is like modern Karo syrup - I assume you'd use the dark variety since it's gingerbread.
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