Originalrezept:
Take a Pound and an Half of Treacle, two Eggs beaten, a Pound of melted Butter, Half a Pound of brown Sugar, an Ounce of beaten Ginger, Cloves, Mace, Coriander Seeds and Carraway Seeds, of each Half an Ounce; mix all these together with as much Flour as will knead it into a Paste; roll it out and cut it into what Shape you please. Bake it in a quick Oven on Tin Plates. A little Time will bake it.
Übersetzung:
Lebkuchen
Kategorisierung:
Süßspeisen:Hauptzutaten: Butter, Eier, Ingwer, Koriander, Kümmel, Mehl, Melasse (Zuckersirup), Muskatblüte, Nelken, Zucker (braun)
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To make Gingerbread", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 047,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-gingerbread (03.05.2024).
Datenbankeintrag erstellt von Marlene Ernst.