Label
All
0
Clear all filters

Florence White

Eliza Acton’s Gingerbread, 1845

Rate this recipe

Preparation info
    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About

Mrs. Woods, of Glaston Rectory, Uppingham, says: ‘In the opinion of the members of this household the gingerbread is the best ever tasted; but it must be kept in a jar or tin, to mature, before using. I use golden syrup instead of treacle.’

Ingredients

  • Eggs 5
  • treacle 1¼ lb.
  • pale brown sugar 6</

Method

  1. Beat eggs well.
  2. Add warmed syrup gradually, beating all the time.
  3. Add sugar in same manner.
  4. Add butter, which must be warmed but not hot.
  5. Add the ginger to the flour and sift the two together. Add to egg mixture.
  6. Beat till bubbles appear in batter, then add flavouring.
  7. Bake in greased sha

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title