Gingerbread (Recipe from 1912)

Gingerbread (Recipe from 1912) >>>

Evening Post, Volume LXXXIII, Issue 65, 16 March 1912, Page 11

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Gingerbread Recipe (Metric)

Ingredients:

• 3 breakfast cupfuls of flour → ~375g flour

• 1 cupful of wholemeal → ~125g wholemeal flour

• 1 cupful of Demerara sugar → ~200g Demerara sugar

• 225g lard and butter (or beef dripping)

• 450g treacle

• 250ml milk

• 3 teaspoons ground ginger

• 1 teaspoon bicarbonate of soda

• Peel (candied citrus peel), to taste

• Blanched almonds, to taste

Method:

1. Place the flour and wholemeal in a large bowl; add the sugar and ginger.

2. Melt the butter/lard and treacle in a saucepan; add this to the dry ingredients.

3. Dissolve the bicarbonate of soda in the milk and add to the mixture.

4. Stir in the peel and blanched almonds.

5. Put into very well-greased tins.

6. Bake in a very slow oven (around 120–130°C / 250–265°F) for 2 hours.