Home › The Principles of Cookery › Gingerbread, German

Gingerbread, German

Melt one pound of honey in a saucepan, and when it is quite hot, mix with it six ounces of moist sugar, an ounce of powdered cinnamon, two ounces of candied lemon, cut into thin slices, four ounces of sweet almonds, blanched and sliced, and sufficient flour to make it into a stiff paste. Roll the paste out two or three times, so as to have it quite smooth and stiff; make it into cakes of any shape or size, about a quarter of an inch in thickness, and bake on buttered tins in a moderate oven for half an hour or more. Probable cost, 1s. 8d. for this quantity.