I made Ginger-Bread Cakes, as well, for the Big Weekend Event*
at the Israel Crane House this past December. For these, I used
Hannah Glasse’s receipt from her book, The Art of Cookery Made
Plain and Easy (1747). What intrigued me most about Glasse’s
version, and the main reason I chose it, was that she calls for
the use of “Treakle,” and I really REALLY wanted to use that
specific ingredient (more on it later).
Here is Hannah Glasse’s receipt:
To make Ginger-Bread Cakes.
Take three Pounds of Flour, one Pound
of Sugar, one Pound of Butter, rubbed
in very fine, two Ounces of Ginger beat
fine, a large Nutmeg grated, then take
a Pound of Treakle, a quarter of a Pint
of Cream, make them warm together,
and make up the Bread stiff, roll it out,
and make it up into thin Cakes, cut them
out with a Tea-Cup, or a small Glass, or
roll them round like Nuts, bake them
on Tin Plates in a slack Oven.
Of course, three pounds of flour makes a boat-load of small cakes,
so I cut the receipt in thirds (one pound of flour instead of three
and so on). I often then go further by cutting those amounts in half.
Makes it all more manageable.
*the Essex County, New Jersey, Holiday Historical Houses Tour
UP NEXT: Just what IS Treakle?