Eliza’s 18th-century gingerbread

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Regula Ysewijn
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This gingerbread takes the form of small cushions. It remains soft on the inside and is fragrant with coriander and caraway seeds.

This 18th-century recipe comes from Eliza Smith’s book, The Compleat Housewife, or, Accomplish’d Gentlewoman’s Companion from 1727. I have a delicate copy from 1737 and it is one of my most precious possessions. This gingerbread is one of my favourites from the book.Read More