Friday, 2 November 2012

Orange Gingerbread: 1930s Style

I found this recipe in an 1932 cookbook that I bought from a carboot sale, along with lots of other cutouts and hand written recipes. The orange gingerbread is particularly tasty, Nial helped me to cook a loaf, and it didn't last long! Unlike other gingerbread recipes there is no treacle, which alot of people don't have in their kitchen.
I've translated the measurements into metric;
YOU WILL NEED
225g plain flour
113g butter
85g sugar
113g golden syrup
1 1/2 tsp gingerbread spice (or 1 tsp ginger)
1/2 tsp bicarbonate of soda
1 orange, rind and juice
1 egg
METHOD
Beat the butter and sugar to a cream and add the golden syrup. Mix in the flour, the orange juice and the egg alternately, then add the orange rind. Dissolve the bicarbonate of soda in a tsp of warm water, add to the mixture, place in a flat cake tin lined with greased paper, and bake on a moderate oven (gas 3/325F/160C) for 40 minutes.

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