Exactly as printed, 1890
made with potash, says Dr. Colquhoun, gives the bread a disagreeable alkaline flavour, unless disguised with some aromatic ingredient, and is likely to prove injurious to delicate persons. Italian Jumbles, or Brandy Snaps (No. 48). 6 lbs. of flour, 7 lbs. of good rich sugar, 1 lb. of butter or lard, 2 ozs. of ginger or mixed spice, 6 lbs. of raw syrup. Make the whole into a moderately stiff paste or dough, roll out into sheets fully an eighth of an inch thick, cut them with a plain round cutter of 3 inches diameter, put them on tins well greased, and bake in a moderate oven. When baked cut them from the tin and lay them on the peel-shaft till they are hard. If they should get too cold to turn, put them in the oven to warm. Brandy snaps are the same as above, without being turned.
NOTE. For cakes, spice nuts, or biscuits of a small size, that require washing on top, use a piece of linen the size of the tin, dip it in water, squeeze it, and spread it on top of the snaps or biscuits and gently press your hand over it. This will prevent them from running together on the tins. Halfpenny Gingerbread Squares (No. 49). 8 lbs. of flour, 4 lbs. of treacle, 3 ozs. of pearlash, 3 ozs. of alum, and 1 oz. of carbonate of soda. Make a bay, put in the treacle, add the soda, dissolve the pearlash in 1 gill of cold water and pour it on the treacle; put another gill of water in a small pan, add the alum, and let it boil till it is dissolved; then pour it on the other ingredients. Mix all together, put into two tins about 24 inches by 18 inches with an edge 1 inch high. Cut out of each tin 25. 3d. worth. This mixture is for wholesale purposes, and pays well.
NOTE.-Nearly all mixtures made in this way are best made the day before.
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant, 1890. Public domain; transcription unaltered.