Recipe Manuscript

To Make Ginger Bred Cakes On Paper

Name: To Make Ginger Bred Cakes On Paper
Prep time: PTPT20M
Cook time: PTPT15M
Yield: 36
Cuisine: European
Ingredients: 700 g treacle (or golden syrup/dark molasses); 1.5 g (roughly 1 tsp) caraway seeds, ground; 1.5 g (roughly 1 tsp) coriander seeds, ground; 7 g (about 1 tbsp) cinnamon, ground; 1.5 g gum arabic, black pepper, and cloves (each about 1/2 tsp), ground; 28 g (about 3 tbsp) ginger, ground; Zest of 1 lemon (or 1 tsp lemon zest); 20 mL (1.5 tbsp) brandy; 250 g clarified butter (melted and cooled unsalted butter); 300 g coarse sugar; 900 g plain flour (dried in a low oven and cooled)

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make Ginger Bred Cakes On Paper

"Take a pound and half of Treakle a halporth of Caruas & Corriandors beaten together worked and searsed in and have a quarter of an ounce of Cinamon a halporth of Gomartho Pepper and Cloves an ounce of ginger a little ordinary Lemon three halporth of brandy half a pound of Clarifyed butterr half a pound and 2 ounces or only half a pound of Course Sugar 2 pound of flour dried and Could when you have searsed your Spices mix them to your treakle & brandy when your butterr is almost could mix it in then strew in your flour & make it into a stiff past then roule it out and make it into what form you please & bake upon papers or sheets of Tinnbill."

Note on the Original Text

This recipe is written in the free-flowing, conversational style typical of early 18th-century manuscripts: ingredients and steps intermingle, measures depend on context (a 'halporth' - half a penny's worth - signals quantity by cost, not weight), and spelling is variable ('treakle' for treacle, 'could' for cold). ‘Sears’d’ refers to 'sifted', and ingredients like 'clarifyed butter' indicate using clarified, impurity-free butter. Such recipes relied on cooks’ intuition: quantities, mixing times, and temperatures were often left unsaid, as skill and experience guided the results.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

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

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This gingerbread cake recipe hails from Rachel Kirk in 1707, a period when sugar, spice, and treacle cakes were popular festive confections across Britain. Gingerbread traces its origins to medieval spiced breads, evolving into an array of forms from crisp biscuits to dense cakes by the early 18th century. At the time, such cakes were luxuries reserved for special occasions—christenings, fairs, and holidays—because spices, treacle, and even refined sugar remained costly for many households. Baking cakes "on paper" refers to the practice of lining baking sheets with writing paper or parchment, before modern non-stick trays.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Rachel Kirk would have used a large earthenware bowl and heavy wooden spoon to mix her dough, with flour sieved using fine mesh or cook’s handwoven sieves. To dry the flour, it was spread onto flat metal trays or wooden boards and placed near the hearth. Shaping was done by hand or with tin cutters, and cakes were baked on sheets of writing paper or thin metal (tinnbill refers to tin-plated baking sheets) set in a wood-fired oven. A sharp hearth or brick oven, regulated by experience and touch rather than thermometers, was the heart of the operation.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

15 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

1 1/2 lbs (about 2 1/3 cups) treacle (or golden syrup/dark molasses)
1/2 tsp caraway seeds, ground
1/2 tsp coriander seeds, ground
1 tbsp cinnamon, ground
1/2 tsp each (= 1/8 oz each) gum arabic, black pepper, and cloves, ground
1 oz (about 3 tbsp) ginger, ground
Zest of 1 lemon (or 1 tsp lemon zest)
1.5 tbsp (about 4 tsp) brandy
9 oz (2 1/4 sticks) clarified butter (melted and cooled unsalted butter)
1 1/3 cups (9 oz) coarse sugar
2 lbs (about 7 cups) plain flour (dried in a low oven and cooled)

Instructions

To make gingerbread cakes on paper in the manner of Rachel Kirk, begin by placing 1.5 pounds (about 2 1/3 cups) of treacle (golden syrup or dark molasses work as a substitute) in a mixing bowl.
Add in about 1/2 teaspoon each of caraway and coriander seeds, finely ground and sifted.
Blend in 1 tablespoon of cinnamon, 1/2 teaspoon each (about 1/8 ounce) of gum arabic (optional, or omit if unavailable), black pepper, and cloves, all finely ground.
Mix in 1 ounce (about 3 tablespoons) of ground ginger.
Add just a bit of ordinary lemon zest (from 1 lemon) and 1.5 tablespoons (about 4 teaspoons) of brandy.
Melt 9 ounces (2 1/4 sticks) of butter and let it cool almost completely before stirring it into the treacle and spice mixture.
Then, sift in 1 1/3 to 1 1/2 cups (9 to 10.5 ounces) of coarse sugar and 2 pounds (about 7 cups) of plain flour, previously dried (spread on a baking tray and warmed lightly in an oven to remove excess moisture) and cooled.
Mix everything together to form a stiff dough.
Roll out the dough on a floured surface to about 1/4 to 1/3 inch thick.
Cut into shapes as desired, and bake on baking paper or a greased baking sheet at 350°F (180°C) until golden and set—about 12–15 minutes, depending on size.

Estimated Calories

170 per serving

Cooking Estimates

It takes about 20 minutes to prepare the dough and ingredients. Baking the gingerbread cakes takes 12 to 15 minutes in the oven. The recipe makes around 36 pieces, each with about 170 calories.

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.