Nuremburg Gingerbread


Break five whole eggs in a large basin, and whip them for five minutes with a whisk, then add eight powdered cloves, a pinch of ground cinnamon, half a grated nutmeg, quarter of an ounce of ground ginger, ten ounces of castor sugar, and work all together for about ten minutes, then add four ounces of candied lemon and orange peel cut in small dice shapes, and nine ounces of fine flour sifted and warmed, and a pinch of salt; when these are well mixed add half a pound of sweet almonds, blanched and split in halves, and a quarter of an ounce of carbonate of soda dissolved in two tablespoonfuls of cold single cream. Brush over a deep baking tin with warm butter, and paper it with a paper likewise brushed over, sprinkle it with chopped almonds, and pour in the mixture, brush the top over with a little cold milk, and bake in a moderate oven for rather better than half an hour. Then turn it out and cut it in any fancy shapes, such as rounds, squares, diamonds, &c., and serve for afternoon tea or luncheon.