Heart to Hearth Cookery

After the flour has been added to make the Bread stiff for the receipt (recipe) To make Ginger-Bread Cakes roll it out … and cut them out with a Tea Cup.

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After the ginger and nutmeg have been added to the mixture of butter, sugar, treacle and cream for the receipt (recipe) To make Ginger-Bread Cakes, take three pounds of flour … and make up the Bread stiff.  I made one-third of the receipt and weighed out one pound of flour on my balance scales.

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After the ginger was mixed with the butter, sugar, treacle and cream for the receipt (recipe) To make Ginger-Bread Cakes a large nutmeg grated was added.

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To the butter rubbed fine for the receipt (recipe) To make Ginger-Bread Cakes add one Pound of Sugar.  I am making one-third the receipt so five and a half ounces of sugar are in the bowl with one pound of butter.

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The first step in preparing the receipt (recipe) To Make Ginger-Bread Cakes is to take one pound of Butter and rub it until very fine.  In the redware bowl I have five and a half ounces of butter as I am making one-third the receipt.

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The earliest receipt (recipe) in my Evolution of Gingerbread program had been the 1430 receipt Gyngerbrede until I prepared the 1390 receipt Gingerbrede (left).  For Gyngerbrede, Take a quart of hony, & seethe it, & skeme it clene; take Safroun, pouder Pepir, & throw ther-on; take grayted Bred, & make it so chargeount that it wol be y-lechyd; then take pouder Canelle, & straw ther-on y-now; then make it square, lyke as thour wolt leche yt; take when thour lechyst hyt, an caste Box leves a-bouyn, y-stykyd ther-on, on clowys.  And if thour wolt have it Red, coloure it with Saunderys y-now.

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