This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1795 Excerpt: ...of sweet almonds blanched and beat, a little orange flower water, sweeten it to your taste, stir all well together, butter your cups, do not fill them too full, bake them twenty twenty minutes, serve them with the bottoms upwards for sauce, wine and sugar. To make York Gingerbread. TAKE two pounds and a half of stale ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1795 Excerpt: ...of sweet almonds blanched and beat, a little orange flower water, sweeten it to your taste, stir all well together, butter your cups, do not fill them too full, bake them twenty twenty minutes, serve them with the bottoms upwards for sauce, wine and sugar. To make York Gingerbread. TAKE two pounds and a half of stale bread grated fine but not dried, two pounds of fine powder sugar, an ounce of cinnamon, half an ounce of mace, half an ounce of ginger, a quarter of an ounce of sanders, and a quarter of a pound of almonds, boil the sugar, sanders, ginger and mace in half a pint of red wine, then put in three spoonsfull of brandy, a little cinnamon and a quarter of an ounce of cloves, stir in half the bread, on the fire, burl do not let it boil, pour it out and work in the rest of the bread with the almonds then smother it close half an hour, make it into cakes about an inch thick, and bake them a quarter of an hour, keep them dry. To make Gingerbread another Way. TAKE a pound of treacle, one ounce of ginger powder, a quarter of a pound of sugar, a little butter, two wine glasses of brandy, mix as much flour by degrees as will make it into a soft paste to roll into cakes, it must be beat very well, and baked on tins, not in a very quick oven, you may put caraway feeds in if you like them. Tomake Gingerbread in Tins. TO three quarters of a pound of flour put half a pound of treacle, one pound of sugar, and a quarter of a pound of butter, mace, cloves and nutmeg, in all a quarter of an ounce bunce; a little ginger and a few caraway-seeds, melt the butter in a glass of brandy, mix all together with an egg; then butter the tins, and bake them in a pretty quick oven. To make a Large Plumb Cake. TAKE three pounds of the very finest flour, put it through a hair...
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