Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of powdered ginger, half a spoonful of allspice, and the same of pearl-ash, two ounces of preserved orange, the same of lemon-peel, and half a pound of butter; mix these ingredients well together, and make it into a stiff paste with treacle, as stiff as you would make paste for a tart; then put it before the fire to rise for one hour, after which you may roll it out, and cut it into cakes, or mould it, as you like.
Gingerbread. No. 4.
Take a pound of treacle and half a pound of butter; melt them together over a fire; have ready a pound and a half of flour well dried, into which put at least half an ounce of ginger well beaten and sifted, as many coriander seeds, half a pound of sugar, a little brandy, and some candied orange-peel; then mix the warm treacle and butter with the flour; make it into flat cakes, and bake it upon tins.
Gingerbread. No. 5.
Two pounds of flour well dried, one pound of treacle, one pound of sugar, one nutmeg, four ounces of sweetmeats, one ounce of beaten ginger, one pound of fresh butter, melted with the treacle, and poured hot upon the other ingredients; make it into a paste, and let it lie till quite cold; then roll it out, and bake it in a slow oven.
Gingerbread. No. 6.
One pound of treacle, the same weight of flour, butter and sugar of each a quarter of a pound, ginger and candied lemon-peel of each half an ounce. Rub the butter, ginger, and sugar, well together, before you put in the treacle.
Thick Gingerbread.
To a pound and a half of flour take one pound of treacle, almost as much sugar, an ounce of beaten ginger, two ounces of caraway seed, four ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut the sweetmeats; well mix the whole; and bake in large cakes on tin plates.