York Ginger-Bread another Way 1764

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York Ginger-Bread another Way published in English Housewifery, 1764


  • 2 1/2 pounds of stale bread grated fine (but not dry’d)
  • 2 pounds of fine powder sugar
  • 1 ounce of cinnamon
  • 1/2 ounce of mace
  • 1/2 ounce of ginger
  • 1/4 ounce of saunders (seems to be red sandalwood which was used as a food colouring – I would use a red food colouring if making this recipe 🙂 )
  • 1/4 pound of almonds
  • 1/2 pint of red wine
  • 3 spoonfuls of brandy
  • 1/4 ounce of cloves


boil the sugar, saunders (see ingredients), ginger, and mace in half a pint of red wine; then put in three spoonfuls of brandy, cinnamon, and a quarter of an ounce of cloves; stir in half the bread on the fire, but do not let it boil; pour it out, and work in the rest of the bread with the almonds; then smother it close half an hour; print it with cinnamon and sugar search’d, and keep it dry.

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