Wakefield ginger bread [gingerbread]

Title: Wakefield ginger bread [gingerbread]
Date: 1694/1795
Description: A recipe for gingerbread using treacle, flour, orange peel, ginger, brandy, and sugar.
Transcript: To a pd of Treacle put as much Flor will make a stiffish paste the peel of a Orange cut small half an ounce of Ginger Glas of Brandy and better than a Quarter a pound of course Sugar make it into long Cakes and put it into an oven middling hot Half an Hour will bake it
Subject: See all items with this value flour; See all items with this value oranges; See all items with this value ginger; See all items with this value brandy; See all items with this value sugar; See all items with this value treacle
Contributor: Le, Vincent
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

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