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To Make Red Gingerbread An other way
Take 4 White loves lett ym be old so as they will grate
very small, dry ye crust and beat ym and putt all ye crums of
bread to geather setting ym before ye Fire to dry
Then take a quarter of An ounce of Cinamon 1/4 pound
licoueras powder 1/4 [?] of cloves 1/4 [?] of nutmeggs 1/4 pound
of best ginger and 1/4 Pound of Red Sander's beat and
Searse all these Spices very fine, and when you have
So done mix them all togeather. Save a little Cinamon
which you must keep for dusting your prints
Then take 1 quart of Ale and A Pound and A halfe of
Powdre'd Sugar, and put ym into An Iron Pott and Sett ym
over ye Fire untill the sugar be desolved; yn take it off
And putt in the Affore mentioned Spices Sett it Againe
upon ye Fire And keep Stirring it Sometimes untill you
can perseave it to boyle yn Putt in your bread by
handfulls untill it be all spent be Sure you keep
stiring of it all ye Time you are Putting in your bread
And when you have so done Stir it Strongly togeather
and so take it of ye fire and have ready 1/2 Gill of
cinimond water wherin 1/2 Graine of musk hath been
infused, power this upon it and stir it well together
So take it out of ye Pott as quick as you can and have
ready A 1/4 lb of almonds being Blancht Slist and brused
And worke ye Paist A Brode so Strinkle ym upon it
So worke it up well togeather; and cutt it into Peeces as
as you please for bigness so dust your prints with cinamon
and Print it.

To Make Biskett's
Take a Pound of Eggs break ye yolk's one way and Whits an
other beat ye yolks very well in ye beating putt in a little Rose
water, yn putt to it A pound and A quarter of finely beaten and
Searsed sugar beat it againe with your whisk very well, yn beat
ye whits and as ye froth rises put it to ye Rest beating still till
all ye whits be bett in, yn strew in 3 quarters of A Pound fine flour
well dryed beat all togeather very well Drop ym on paper thin
buttered sift a little sugar upon ym so bake ym when they are baked
take ym off with A Knife

Notes and Questions

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This style of gingerbread, made with grated bread and heavy on the spices, was an older style going out of fashion by the late seventeenth century. They seem to have remained more popular in northern England, which might be a clue about where Dorothea lived. For more information about this style of gingerbread, and to see some of the types of moulds she would have used to print her gingerbread, see


There's a very similar recipe on page 152 of The Complete English Cook published by Ann Peckham in 1790.