History-at-home | Gingerbread
This historic gingerbread recipe comes from a handwritten cookbook by Emma Hasselbach from Falkenstein in the Taunus/ Germany. She kept this book since December 1916 and filled it especially with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at history-at-home.com.
Ingredients
- 1 kilogram of flour (e.g. strong wheat flour)
- 2 teaspoons baking soda
- 500 grams of raw cane sugar
- 8 grams of cloves, crushed
- 15 grams of cinnamon, powder
- About 1/4-1/2 teaspoon pepper
- 500 grams artificial honey (e.g. Lyle's Golden Syrup or a light beet syrup)
- 1 cup water (or milk)
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