The leavening for this 19th century receipt (recipe) for Thick Gingerbread comes from dissolving 1 teaspoonful of carbonate of soda into 1/4 pint of milk just warm and adding three well whisked eggs. Just look at the bubbles on the surface of the batter!!
Visit my website at: www.hearttohearthcookery.com
Heart to Hearth Cookery 
Leave a comment