Posted by: hearttohearthcookery | December 23, 2014

Bubbles!!

IMG_0676-001  The leavening for this 19th century receipt (recipe) for Thick Gingerbread comes from dissolving 1 teaspoonful of carbonate of soda into 1/4 pint of milk just warm and adding three well whisked eggs.  Just look at the bubbles on the surface of the batter!!

Visit my website at:   www.hearttohearthcookery.com


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