Good Common Gingerbread

½ to ¾ hour.


  • Flour, 1 lbs.
  • butter, 6 oz.
  • sugar, ¼ lbs.
  • ginger, 1 oz.
  • cloves and mace, ½ teaspoonful
  • treacle, ¾ lbs.:


Work very smoothly six ounces of fresh butter (or some that has been well washed from the salt, and wrung dry in a cloth) into one pound of flour, and mix with them thoroughly an ounce of ginger in fine powder, four ounces of brown sugar, and half a teaspoonful of beaten cloves and mace. Wet these with three-quarters of a pound of cold treacle, or rather more, if needful; roll out the paste, cut the cakes with a round tin cutter, lay them on a floured or buttered baking tin, and put them into a very slow oven. Lemon-grate or candied peel can be added, when it is liked.