Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint of milk
- 1 gill of cold water
- 2 teaspoonfuls of carbonate of soda
- 1 gill of beer
- a gallon of water to dissolve the soda
- a slice of peel
- a piece of linen the size of the tin
- a teaspoonful of essence of lemon
- 4 lbs
- 10 ozs
- 2 lbs
- 11 ozs
- one penny in the world thou shoulcfst have it to buy gingerbread
- 2 ozs
- 7 lbs
- 3 ozs
- 34 bread
- 4 ozs
- 3 lbs
- 2 drs
- 5 lbs
- 35 set aside
- 6 lbs
- 8 lbs
- 36 bread
- 1 inch high
- 8 ozs
- 12 ozs
Directions
and mix in the dough with the treacle. Make it into nuts or cakes, and bake in a cool oven.
38. — Scarborough Gingerbread (for wholesale purposes).
Take 180 lb. of treacle, 4 lbs. of lard, 4 lbs. 10 ozs. of car- bonate of soda, 2 lbs. 11 ozs. of caraway seeds, 2 lbs. 11 ozs. of ginger, and ^ a gallon of water to dissolve the soda. Mix all together with a sufficient quantity of flour.
This should turn out about 390 lbs. of very good ginger- bread. Wash with glue and water which has been boiled.
The taste for gingerbread is very widespread, large quantities of the best quality being exported to India. Holland is regarded as carrying off the palm for making good gingerbread. Shake- speare makes mention of it in Love's Labour's Lost , where he says, “ An I had but one penny in the world thou shoulcfst have it to buy gingerbread.”
39.— Ginger Cakes.
2\ lbs. of flour, i lb. of butter, 1 lb. moist sugar, 2 ozs. of ginger. Rub the butter in with the flour and make the whole into a paste with prepared treacle. Make them into round flat cakes, wash the top with milk, lay a slice of peel on each, and bake in a cool oven.
40. — Prepared Treacle.
Take 4 lbs. of treacle, 1 oz. of alum, 2 ozs. of pearlash, and mix.
41.— Prepared Treacle for Thick Gingerbread.
Take 7 lbs. of treacle, 3 ozs. of potash, 1 oz. volatile salt, and 2 ozs. of alum. The colour of the gingerbread when baked will be according to the quality of the treacle used. Golden syrup makes the lightest coloured and best.
34 BREAD AND BISCUIT BAKER'S ASSISTANT .
42.— Laughing or Fun Nuts.
i lb. of gingerbread dough, 3 ozs. of butter. 3 ozs. of sugar,
1 oz. of cayenne pepper. Mix all together, pin out in a sheet, one-eighth of an inch thick. Cut them out the size of a penny. They are very hot.
43. — Grantham or White Gingerbread.
4 lbs. of flour, 2\ lbs. of loaf sugar, 4 ozs. of butter, 1 oz. of volatile salt, 1 pint of milk, £ oz. of ginger, £ oz. of ground cinnamon, nutmeg, and mace, \ oz. caraway seeds.
44.— Spice Nuts.
3 lbs. of flour, 1 lb. of butter, 1 lb. of moist sugar, 4 ozs. of candied peel cut small, 1 oz. ginger, 2 ozs. allspice, £ oz. of cinnamon, 1 oz. caraway seeds, 3 lbs. prepared treacle. Mix same as other doughs.
45. Another Way. — Take 3 lbs. of flour, 2 lbs. of sugar,
2 lbs. of treacle, 2 ozs. of ginger, £ oz. of carbonate of soda, 2 drs. of tartaric acid. Mix the day before baking.
46. Another Way. — 7 lbs. of flour, 5 lbs. of syrup, 2f- lbs. of moist sugar, 1 lb. of lard, 4 ozs. ginger, £ oz. of tartaric acid, i oz. of carbonate of soda, £ oz. of cinnamon, £ oz. of mace. Mix and work same as other doughs. This is a capital mixture.
47. — Light Gingerbread.
Dr. Colquhoun gives a recipe for preparing a light ginger- bread as follows : Take 1 lb. of flour, % oz. of carbonate of magnesia, and i oz. of tartaric acid. Mix the flour and mag- nesia thoroughly, then dissolve and add the acid; take the usual quantity of butter, treacle, and spice ; melt the butter and pour it with the treacle and acid into the flour and magnesia. The whole must then be made into a dough by kneading, and
JUMBLES , GINGERBREAD SQUARES. 35
set aside for a period varying from half an hour to an hour ; it will then be ready for the oven, and should not on any account be kept longer than two or three hours before being baked. When taken from the oven it will prove a light, pleasant, and spongy bread, having no injurious ingredients in it. That made with potash, says Dr. Colquhoun, gives the bread a dis- agreeable alkaline flavour, unless disguised with some aromatic ingredient, and is likely to prove injurious to delicate persons.
48. — Italian Jumbles, or Brandy Snaps.
6 lbs. of flour, 7 lbs. of good rich sugar, i| lb. of butter or lard, 2 ozs. of ginger or mixed spice, 6 lbs. of raw syrup. Make the whole into a moderately stiff paste or dough, roll out into sheets fully an eighth of an inch thick, cut them with a plain round cutter of 3 inches diameter, put them on tins well greased, and bake in a moderate oven. When baked cut them from the tin and lay them on the peel-shaft till they are hard. If they should get too cold to turn, put them in the oven to warm. Brandy snaps are the same as above, without being turned.
Note. — For cakes, spice nuts, or biscuits of a small size, that require washing on top, use a piece of linen the size of the tin, dip it in water, squeeze it, and spread it on top of the snaps or biscuits and gently press your hand over it. This will prevent them from running together on the tins.
49. — Halfpenny Gingerbread Squares.
8 lbs. of flour, 4 lbs. of treacle, 3 ozs. of pearlash, 3 ozs. of alum, and 1 oz. of carbonate of soda. Make a bay, put in the treacle, add the soda, dissolve the pearlash in 1 gill of cold water and pour it on the treacle ; put another gill of water in a small pan, add the alum, and let it boil till it is dissolved ; then pour it on the other ingredients. Mix all together, put
36 BREAD AND BISCUIT BAKER'S ASSISTANT.
into two tins about 24 inches by 18 inches with an edge 1 inch high. Cut out of each tin 2s. 3 Jd. worth. This mixture is for wholesale purposes, and pays well.
Note. — Nearly all mixtures made in this way are best made the day before.
50.— Hunting Nuts.
7 lbs. of flour, 3^ lbs. of treacle, 1 lb. of sugar, 1 lb. of butter,
3 ozs. of pearlash, 3 ozs. of alum, half a teaspoonful of essence of lemon, 1 lb. of lemon peel cut small. Mix as above; roll out the dough in strips, and with the fingers break off pieces the size of a small marble, lay on the tins in rows and bake in a moderate oven on tins slightly buttered.
51. — Parkings.
3^ lbs. of oatmeal, 1 lb. of flour, 1 lb. of butter, 8 ozs. of* moist sugar, £ oz. of baking powder, with sufficient syrup to make all into a moderately stiff dough ; weigh off at 4 ozs. for a penny, mould up round, and place on tins 2\ inches apart. Bake in a cool oven.
52. Another Way . — 6 lbs. of snap dough, 12 ozs. of moist sugar, 10 ozs. of butter, ij lb. of oatmeal, oz. of carbonate of soda, i oz. of caraway seeds, 1 oz. of seasoning. Proceed as above.
53. — Parking Cake.
3 lbs. of oatmeal, 1 lb. of flour, 4 lbs. of treacle, 1 lb. of good butter, 2 teaspoonfuls of carbonate of soda, 1 gill of beer. Mixed up as above. Baked in an edged pan 3 inches high, in a cool oven.
54.— Scotch Shortbread.
Take 1 lb. of butter, 2 lbs. of flour, 8 ozs. of powdered sugar. Mix the sugar in the butter, then take in all the flour and