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York Ginger-Bread another Way published in English Housewifery, 1764
Ingredients:
- 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
Instructions:
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.
