- ½ lb flour
- 2 oz sugar
- ½ teaspoonful soda
- ½ teaspoonful ground cloves
- ½ teaspoonful mixed spice
- ¼ teaspoonful ground ginger
- 3 oz. margarine
- 2 oz. ginger chips
- 1 oz. almonds
- 2 tablespoonsful syrup
- 1 egg
- Pinch of sale, and milk to mix
Today is National Gingerbread Day!
To celebrate, we’ve been back pouring through our Archive looking for some delicious recipes from days of old.
The year is 1916. World War I has already been raging in Europe for two years. William J Newton and Morris Goldberg have just invented the toggle light switch . . . and “The People’s Friend” has just printed this recipe for Russian Gingerbread!
If we’re honest, we’re not quite sure what makes it specifically Russian. But if Cookery Editor Kitty called it that, we’re willing to believe her.
What we definitely do know is that it’ll give you a real taste of history.
Try it for yourself!
- Rub margarine into the flour, then add soda, sugar and spices
- Cut ginger chips into dice and add, along with the syrup, egg well-beaten, and milk to make it a soft consistency
- Beat until smooth
- Pour the mixture into a greased and floured cake tin, sprinkle the almonds, which have been blanched and shredded, on the top
- Bake in a slow oven 40-45 minutes
It’s as easy as that!
And if Russian Gingerbread is your thing, we’re betting you’d like some of our other sweet recipes.