Mrs. Beeton Thick Gingerbread ~1861

Classic Gingerbread Recipe.

Another seasonal recipe from Mrs. Beeton’s recipe collection c. 1861. Come to think of it, ginger ‘bread’ typically refers to the cookie sort of dessert, not the cake ‘bread’ version – at least here regionally. Why is that? Treacle is the British term for molasses, lest there be any confusion. Confession time. I tried to make a similar gingerbread recipe for my holiday tins and it fell like a depressed souffle while baking. Le sigh…

Happy Holidays!

More Fun Discoveries from Antique Cookbooks

10 thoughts on “Mrs. Beeton Thick Gingerbread ~1861

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  1. Made this for a European history class project. Got extra credit for bringing in period-accurate food (we’re studying the 18th-19th century) and I immediately thought of this blog. My time to shine!

    This recipe was perfect, because it makes A LOT. Filled two whole loaf pans. Baked the night before and then frosted them the next morning with white frosting.

    I baked them at around 300 because they were thick and dense and I didn’t want to burn the edges. It took over an hour. The house smelled like molasses all night.

    They ended up being the texture of a very soft fruitcake. Super thick and tasted like pure molasses and Christmas. My class devoured a loaf and a half and now I have a half sitting on the counter.

    Good for Wintery parties, 1700-1800s tea parties, or bashing someone over the head á la Lamb to Slaughter.

    Liked by 2 people

    1. Really?!? You got extra credit for bringing in a recipe from my little ol’ blog? That just made my day. Changing the world for the better one recipe at a time. And gold star for you! I love the idea of making it at a lower temperature to avoid burning the edges. Nicely done! The recipe does make quite a bit. I was wondering how freezing would hold up for my gluten-free version… Time go get more molasses.

      Liked by 1 person

    1. Do you have a copy? I love your blog and know you’re into the vintage recipes. I found a very, very used one at a local thrift store some time ago. It’s hanging together by will of spirit. The online version from the Library of Congress is still my go-to! It has everything and then some, which makes for such a fun read. Cheers!

      Liked by 1 person

      1. I have a facsimile copy, and lots of companions sitting on the shelf. My favorite of the week, which I might write a little story about, is The Alice Bradley Menu Cookbook, 1944. It begins, literally on the first page, with “Wartime Cookery…As we go to press, rationed foods include sugar, coffee, canned fruits and vegetables, meat, cheese…” I’m sure I’m going to find some interesting entries here!

        Liked by 1 person

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