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Gingerbread, Powder for Making

Pound thoroughly in a mortar two ounces of coriander-seed, two ounces of caraway-seed, two ounces of ground ginger, half an ounce of grated nutmeg, half an ounce of cloves, three-quarters of an ounce of fennel-seed, and three-quarters of an ounce of aniseed. Keep the powder in a bottle, closely corked. To make gingerbread, dissolve two pounds of sugar in a pint of water, and make up into a paste with a quartern of flour and an ounce of the powder. The gingerbread may be baked either in a mould or in small tins. Time to prepare, half an hour.