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Acton Gingerbread
Preparation info
- Difficulty
Medium
Appears in
By Eliza Acton
Published 1845
Method
Whisk four strained or well-cleared eggs to the lightest possible froth (French eggs, if really sweet, will answer for the purpose), and pour to them, by degrees, a pound and a quarter of treacle, still beating
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One of the best gingerbreads I've made. I added some chopped crystalized ginger, partly to make it look less plain and partly because i love crystalized ginger… best eaten fresh as it dries out after a day or two.