Recipe Manuscript

To Make Gingerbread

Name: To Make Gingerbread
Prep time: PTPT30M
Cook time: PTPT40M
Yield: 20
Cuisine: European
Ingredients: 1.35 kg plain flour; 900 g golden syrup (or treacle if available); 56 g ground ginger; 2 tbsp caraway seeds; 2 tbsp coriander seeds; 8 large eggs (use 4 egg whites only, discard the rest); 225 g unsalted butter; 340 g caster sugar; 3 whole nutmegs, grated (about 6 tsp ground nutmeg); Optional: diced candied ginger, mixed peel, or other sweetmeats

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Gingerbread

"To three pound of Flower, take two pound of Treacle, two ounces of beaten ginger a few carraway & Corriander seeds, eight eggs & leave out four of the whites, half a pound of Butter, three quarters of a pound of Sugar, three Nutmegs grated, & what sweetmeats you please, mix it very well, & bake it in a quick oven. &"

Note on the Original Text

In the early 18th century, recipes were written as basic, often terse instructions meant for experienced cooks. Spelling was not standardized ('flower' for 'flour', 'treacle', 'carraway'), and directions like 'a quick oven' referred to the intuition and experience of the baker. Quantities were often large, intended for households or gatherings, not individuals. The instruction to 'leave out four of the whites' reflects contemporary baking wisdom, using yolks for richness and binding while avoiding excessive dryness. 'Beaten ginger' simply means ground ginger, and 'sweetmeats' meant candied fruits—not the savory meat of today.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from around 1720 England, a period when gingerbread was a popular festive and medicinal treat, often enjoyed at fairs or given as gifts. The inclusion of exotic spices and treacle reflects both availability and the taste for robust, warming flavors brought about by increased global trade. The concept of 'sweetmeats'—candied fruits or ginger—was a luxury, showing off both wealth and creativity. Gingerbread recipes at this time straddled the line between confections and breads, with their chewy, dense texture and long shelf life making them perfect for sharing and festive celebrations.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Originally, this gingerbread would have been made using large wooden bowls and sturdy wooden spoons for mixing. The baker would use a hearth oven—brick or stone, fueled by wood—managed to a 'quick' (hot) heat, and thick, tinned baking pans lined with parchment or buttered paper. Measuring was often done by eye or with simple scales, not with the precision of today’s digital kitchen scales.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3 lbs plain flour
2 lbs golden syrup (or treacle if available)
2 oz ground ginger
2 tbsp caraway seeds
2 tbsp coriander seeds
8 large eggs (use 4 egg whites only, discard the rest)
8 oz unsalted butter
12 oz caster sugar
3 whole nutmegs, grated (about 6 tsp ground nutmeg)
Optional: diced candied ginger, mixed peel, or other sweetmeats

Instructions

To recreate this early 18th-century gingerbread in your kitchen, start by mixing 3 lbs of plain flour with 2 lbs of golden syrup (a modern substitute for treacle).
Add 2 oz ground ginger, 2 tablespoons each of caraway and coriander seeds (slightly crushed), and three large nutmegs, grated.
In a separate bowl, lightly beat 8 large eggs, but use only 4 of the whites.
Cream 8 oz of unsalted butter with 12 oz of caster sugar.
Combine all the wet and dry ingredients together, stirring thoroughly until you have a thick, cohesive batter.
If desired, fold in small diced pieces of candied ginger, candied peel, or other sweetmeats of your choice.
Spoon the batter into a lined baking tin, smoothing the top, and bake in a preheated oven at 400°F (quick oven) for about 35–45 minutes, or until a skewer comes out clean.
Allow to cool before slicing.

Estimated Calories

400 per serving

Cooking Estimates

Preparing the gingerbread takes about 30 minutes, including mixing and creaming ingredients. The bake time is around 40 minutes. Each serving is estimated to have about 400 calories, based on dividing the loaf into 20 slices.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.