Good Common Gingerbread

Instructions

1. Work very smoothly six ounces of fresh butter (or some that has been well washed from the salt, and wrung dry in a cloth) into one pound of flour.
2. Mix with them thoroughly an ounce of ginger in fine powder, four ounces of brown sugar, and half a teaspoonful of beaten cloves and mace.
3. Wet these with three-quarters of a pound of cold treacle, or rather more if needful.
4. Roll out the paste, cut the cakes with a round tin cutter, lay them on a floured or buttered baking tin, and put them into a very slow oven.
5. Lemon-grate or candied peel can be added when it is liked.
6. Proportions: flour, 1 lb.; butter, 6 oz.; sugar, 1/4 lb.; ginger, 1 oz.; cloves and mace, 1/2 teaspoonful; treacle, 3/4 lb.
7. Time: 1/2 to 3/4 hour.