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Honeycomb Gingerbread (Eggless)

1½ pounds treacle 1½ ounces ground ginger ½ ounce ground caraway seeds 2 ounces allspice 4 ounces orange peel (shredded fine) ½ pound sweet butter 6 ounces blanched almonds 1 pound honey 1½ ounces carbonate of soda Five Roses flour to make moderately thick dough ¾ 3 ounce tartaric acid.

Make a pit in 5 pounds Five Roses flour, then pour in the molasses and all the other ingredients, creaming the butter. Then mix them altogether into a dough. Work it well, then put in 3/4 ounce tartaric acid. Put dough in buttered pan, and bake for 2 hours in a cool oven. know when it is ready, dip a fork into it; if it comes out sticky, put in oven again.

Otherwise, it is ready.