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Posts Tagged ‘Charles Dickens’

Inquiring readers: Paul Emanuelli, author of Avon Street (click here to view the book and order it), has contributed posts for this blog before about the City of Bath as a Character ,  Law & Order and Jane Austen’s Aunt,  Walking in Austen’s Footsteps, and Food – To Die For: Food Preparation in the Georgian EraHe has graciously sent in an article about crime and an incident involving Jane Austen’s aunt, Mrs James Leigh-Perrot. Paul writes about Bath in his own blog, unpublishedwriterblog. It is well worth a visit!

Workhouses are thought to date back as far as the fourteenth century and the aftermath of the “Black Death.” The plague was merciless in Britain and outbreaks recurred at intervals throughout the fourteenth and fifteenth centuries. As a result, the working population was decimated and the shortage of labour pushed up wages. To try and halt this, several Acts of Parliament were passed aimed at forcing all able-bodied men to work and to keep wages at their old levels, but their main effect was to create itinerant labourers who travelled around the country looking for areas where they could earn more.

bathmap1902-2500

Layout of Bath Workhouse in 1848

The Poor Law Act of 1388 tried to stop this by introducing regulations restricting the movements of all labourers and itinerant beggars. No one could leave their own parish to seek work elsewhere without the written permission of the local Justice of the Peace, and the poor were prohibited from begging and could only receive help from the Parish in which they were born. Alms houses were built for the destitute but the earliest known reference to the term “Workhouse” dates back to 1631, when the mayor of Abingdon (near Oxford) records:-

“wee haue erected wthn our borough, a workehouse to sett poore people to worke”

A further Poor Law Act in 1597 governed the care of the destitute right up until the 19th Century. This law required the local justices of the peace to appoint, annually, “Overseers of the Poor” to find work for those in need, to apprentice children, and to provide,

“the necessary relief of the lame, impotent, old, blind and such other being poor and not able to work”.

This Poor Law required poor rates to be charged as a local tax, replacing voluntary charitable funding. The rate of charge and arrangements for distribution were to be decided by the Overseers. Though most parishes had houses set aside for the old, infirm and destitute these were more like alms-houses than workhouses and most support was given in the form of subsistence payments known as “out relief.”

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Aerial photo of Former Bath Workhouse taken in early 20th Century

The real growth in workhouses took place in the nineteenth century, following the end of the Napoleonic Wars. Hundreds of thousands of troops returned home to find there was no work for them. Most had been agricultural workers before the war and the new technology in farming had reduced the need for labour. At the same time a series of poor harvests had pushed up food prices and the Importation Act of 1815 had prohibited the importation of cheaper cereals from abroad. For most people, bread was the main part of their diet and yet they could no longer even afford bread. So many had become destitute and were starving by the early 1830s that the system could not support them. The Government sought a cheaper alternative to “out relief.”

Read the rest of Paul’s fascinating post and the workhouse in Bath at this link:

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In keeping with December, Charles Dickens’ anniversary, and a Christmas Carol, Paul sent this message:

 In “A Christmas Carol” the Spirit of Christmas Present reveals two children hidden under his robes. Scrooge asks him if they are his children and the Spirit replies that they are the children of Man – “This boy is Ignorance. This girl is Want. Beware them both, and all of their degree, but most of all beware this boy, for on his brow I see that written which is Doom, unless the writing be erased.’

‘Have they no refuge or resource.‘ asks Scrooge.

‘Are there no prisons.‘ said the Spirit, turning on him for the last time with his own words. ‘Are there no workhouses.‘”

OliverTwistOliver Twist

Oliver Twist Workhouse image

The well known passage from Oliver Twist:

“Child as he was, he was desperate with hunger, and reckless with misery. He rose from the table; and advancing to the master, basin and spoon in hand, said: somewhat alarmed at his own temerity:

‘Please, sir, I want some more.’

The master was a fat, healthy man; but he turned very pale. He gazed in stupified astonishment on the small rebel for some seconds, and then clung for support to the copper. The assistants were paralysed with wonder; the boys with fear.

‘What!’ said the master at length, in a faint voice.

‘Please, sir,’ replied Oliver, ‘I want some more.’

More about Avon Street: Order the book

  • Paperback: 320 pages
  • Publisher: The History Press (March 28, 2012)
  • Language: English
  • ISBN-10: 0752465546
  • ISBN-13: 978-0752465548

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Tonight PBS Masterpiece Classic presents the last installment of its homage to Charles Dickens in honor of his 200th year anniversary. The Mystery of Edwin Drood is a 120 minute special about an opium-addled choirmaster, John Jasper, who believes his nephew, Edwin, stands between him and the woman he fancies, 17-year-old Rosa Bud.

Mathew Rhys as John Jasper, Tamzin Merchant as Rosa Bud, and Freddie Fox as Edwin Drood

Gwyneth Hughes wrote the ending to this adaptation. Charles Dickens died half way through writing the novel, leaving The Mystery of Edwin Drood and the question of his disappearance hanging in the air. This Dickens tales is one of the few that I don’t like, no matter how hard I try, for I simply could not care for the characters or relate to John Jasper in any way. Of course, my opinion of the book colors my lukewarm reaction to the film.

Tamzin as Georgiana

Jane Austen film fans will recognize Tamzin Merchant as young Georgiana Darcy in Pride and Prejudice 2005. In a curious coincidence, Freddie Fox (Edwin) is the real life younger brother of Amelia Fox, who played Georgiana in Pride and Prejudice 1995.

Sacha Shawan plays Neville Landless

Your thoughts?

The Mystery of Edwin Drood will air at 9 p.m. Eastern and Pacific, 8 p.m. Central and Mountain. Check your local listings to be sure. Watch the special online starting April 16th.

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Young Pip (Oscar Kennedy) visits Satis House (Holdenby House's courtyard transformed digitally by Triad Digital).

One of the most polarizing aspects of Great Expectations 2011 is Gillian Anderson’s portrayal of Miss Havisham. Many people loved it; as many hated it.

At 43 years of age, some critics regard the actress as being too young for the part. Yet Martita Hunt played Miss Havisham in David Lean’s classic when she was 47, only fours years older than Gillian. Helena Bonham Carter is set to play Miss Havisham in a new theatrical film version coming out later this year. She will soon be 44 years old.

Others find Gillian Anderson’s take on Miss Havisham to be all wrong. I agree with the critic who wrote that regardless of how one feels about the actress as Miss Havisham, she dominates her scenes as the jilted bride. Paired with the CG changes made to Holdenby House to transform it into Satis House, the viewer is treated to one of the creepier interpretations of Miss Havisham in her rotting manse.

Stone angel in courtyard strangled by vines.

The film sets up Pip’s first meeting with Miss Havisham and Estella by transforming the courtyard into a dark, vine-strangled environment. This alone should tell Pip that all is not right with his new patron.

Transformed courtyard.

Miss Havisham glides down the stairs like a ghostly apparition.

In this adaptation, Pip’s first glimpse of Miss Havisham is of her gliding down the stairs in a candle-lit, dark oak stairwell. A break in the curtain backlights her figure and features. Not a word is said. In the novel, Pip has heard that Miss Havisham is an immensely rich and grim lady who led a life of seclusion.

The stairs are covered with dust and candles are fully ablaze despite the day light.

Miss Havisham as an eerie apparition is enhanced in this scene in which her white figure is indistinct and as fuzzy as the dust on the stairs.

When she discovered that her bridegroom-to-be had absconded with her money and her heart, Miss Havisham was at her dressing table putting on her bridal clothes. She had put on one shoe, her other foot was stockinged. Gillian Anderson is seen walking barefoot, a change in Dickens’ story that I found perplexing. In fact, many of the changes in both plot, scenes, and costumes seemed odd.

Surely the dress would have been yellower and more ragged and tattered after having been worn for so long?

While I enjoyed Gillian Anderson’s reworking of Miss Havisham into a neurotic recluse with a tendency towards self-mutilation, I wondered at the decision to make her appear like a mini-me version of Bette Davis’s Baby Jane. Her wedding gown, I suppose, was meant to look like a Regency version of a bridal dress, but to my way of thinking it resembled a nightie. Her curls, which were not supposed to have been touched in years, hung tight around her face. By the time Pip met her, her white hair would have looked like a rat’s nest.  The delicate fabric of her gown remained remarkably intact – it should have been frayed, especially at the edges and where she sat. She was not wearing a veil, which should have been attached askew on her head. And her train would  have been tattered and filthy, and had an ombre look about it, going from black at the floor to dark gray, to lighter grey until it met the yellowing white color of the gown higher up.

One way to assess if the changes were beneficial is to turn to Dickens’ own words:

In Dickens' great tale, Pip met Miss Havisham as she sat near her dressing table.

However the only thing to be done being to knock at the door. I knocked and was told from within to enter. I entered therefore and found myself in a pretty large room well lighted with wax candle.s No glimpse of daylight was to be seen in it. It was a dressing room as I supposed from the furniture though much of it was of forms and uses then quite unknown to me. But prominent in it was a draped table with a gilded looking glass, and that I made out at first sight to be a fine lady’s dressing table.”

In this film, Miss Havisham walks Pip through a room filled with dusty glass dome-covered scientific specimens that her dead brother had collected from exotic places, much as a docent would accompany a visitor through a musty science museum.

Dead specimens under dusty glass.

Pip’s actual first impression of Miss Havisham after walking through a dark house was much more powerful and immediate:

In an armchair with an elbow resting on the table and her head leaning on that hand sat the strangest lady I have ever seen or shall ever see.”

Once beautiful butterflies pinned into a frozen position, a rather obvious visual simile.

Dickens gave the costume and set designers a plethora of descriptions to work with:

She was dressed in rich materials, satins and lace and silks, all of white. Her shoes were white. And she had a long white veil dependent from her hair; and she had bridal flowers in her hair, but her hair was white. Some bright jewels sparkled on her neck, and on her hands, and some other jewels lay sparkling on the table. Dresses less splendid than the dress she wore, and half packed trunks, were scattered about. She had not quite finished dressing, for she had but one shoe on, the other was on the table near her hand; her veil was but half arranged, her watch and chain were not put on, and some lace for her bosom lay with those trinkets, and with her handkerchief; and gloves and some flowers and a prayer book all confusedly heaped about the looking glass.”

Gillian Anderson's lips are as parched as dry paper, but the curls are too neat for someone who has not tended to her hair in decades.

I have no quarrel with Gillian Anderson’s age. The book is written through Pip’s eyes, and a young boy would have found anyone in their 40’s to be ancient. Gillian did an excellent job of resembling someone who had not seen sunlight in decades, and whose physical condition was deteriorating as a result of physical and emotional neglect. Her curls make her look much too young and are incongruent. Why would she take care to wear such beautiful curls when she has neglected everything else about her appearance?

Helena Bonham Carter plays Miss Havisham in the yet to be released Great Expectations

If viewers were turned off by Gillian’s creepy Miss Havisham, with her high-pitched little girl voice and nervous bird-like mannerisms, then the above photo indicates that Helena Bonham Carter’s take on the spinster is set to go over the top as well. Let’s go back to Dickens’ description of Pip’s first meeting with his new patron to see if these interpretations fit in with his vision of the jilted bride:

It was not in the first minute that I saw all these things, though I saw more of them in the first minute than might be supposed. But I saw that every thing within my view, which ought to be white, had been white long ago, and had lost its lustre, and was faded and yellow. I saw that the bride within the bridal dress had withered like the dress, and, like the flowers, and had no brightness left, but the brightness of her sunken eyes.  I saw that the dress had been put upon the rounded figure of a young woman, and that the figure upon which it now hung loose had shrunk to skin and bone. “

Miss Havisham was a skeletal, withered shadow of a woman who shone as dimly as a pale moon hidden behind clouds. Gillian’s Miss Havisham shines just a little too brightly.

Pip approaches Estella for the first time.

It was when I stood before her avoiding her eyes that I took note of the surrounding objects in detail, and saw that her watch had stopped at twenty minutes to nine, and that a clock in the room had stopped at twenty minutes to nine.”

For some strange reason, the clocks in the film had stopped at 11:00. It’s these minor inattentions to detail that grate.

Izzy Meikle-Small plays the haughty young Estella.

“Look at me”, said Miss Havisham. “You are not afraid of a woman who has never seen the sun since you were born.”

These words would have been much more powerful in the introductory scene than Gillian’s museum tour guide of her rooms.

David Lean's Great Expectations featured a rather mature Jean Simmons. Martita Hunt as Miss Havisham and Tony Wager as Pip.

David Lean’s set was dark, as described by Dickens. Too much sunlight was allowed inside the house Gillian Anderson’s Miss Havisham inhabited. This served to make Satis House look much dirtier but less creepy.

I find it remarkable that many critics found this adaptation visually too gloomy. I think there is too much light. Dickens described the curtains as emitting no light whatsoever.

I glanced down at the foot from which the shoe was absent, and saw that the silk stocking on it once, while now yellow, had been trodden ragged. Without this arrest of every thing, this standing still of all the pale decayed objects, not even the withered bridal dress on the collapsed form could have looked so like grave clothes, or the long veil so like a shroud.

So she sat corpse like as we played at cards; the frillings and trimmings on her bridal dress looking like earthy paper, as if they would crumble under a touch. I knew nothing then of the discoveries that are occasionally made of bodies buried in ancient times which fall to powder in the moment of being distinctly seen, but I have often thought since that she must have looked as if the admission of the natural light of day would have struck her to dust”

The above description tells us why it would have been more important for the set designer to have kept Miss Havisham in total darkness. While some of the effects of the light on the dust and dirt was striking, the only evidence of “earthy paper” was on Gillian Anderson’s parched lips.


This set of the decaying bridal banquet is gorgeous. The house itself is allowed to rot (and Pip begins to notice the water damage and crumbling walls as he matures), much as Miss Havisham is allowing herself to rot inside and out. There were moments when the production shone. The film’s colors follow the current trend for digital color correction to create atmosphere. Whether you like it or not, I’m afraid the trend is here to stay.

The wedding cake looked skeletal and creepy, as if bugs were ready to crawl out of it. Still, would so much of the food and flowers have remained recognizable?

Miss Havisham's self-mutilation is evident early on in the film.

The self-mutilation, in this instance, Miss Havisham is constantly scratching her hand, was an interesting touch that added another layer to her manic obsessions. At times she seemed completely insane and incapable of self-possession. In this adaptation, Gillian portrays Miss Havisham as a weak victim who somehow finds the strength of will to plot her revenge on all male-kind.

The letter of betrayal from Compeyson, the fiance who jilted Miss Havisham.

The incongruity of a perfect white veil over the decaying flowers and (finally) the tattered sleeves struck me as being wrong in Gillian’s final scenes. While I loved the cinematography of the exterior sets, these visual mistakes detracted from my enjoyment of the story. One other thought: while I enjoyed watching the young Pip and Estella, I was bothered by their older counterparts. It was very hard for me to swallow that Pip was more beautiful than the girl he loved.

Vanessa Kirby as Estella and Douglas Booth as Pip

Your thoughts?

You can watch Great Expectations online through May 8th on PBSs website.

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From the moment the new adaptation of Great Expectations opened, viewers knew that this was not going to be their grand daddy’s sentimental interpretation of Charles Dickens’ classic. I struggled with how to review this PBS special, which aired last night, and realized that I could only do it through visuals. In the first 15 minutes, with very little dialogue, cinematographer Florian Hoffmeister captures the essence of Pip’s bleak life and visually sets up the rest of the plot. (Problems with the coloration of the screen captures must be blamed on my poor photo editing skills, not the cinematographer’s!) If you missed the first episode, you can watch it online until May 1.

Like some preternatural creature, Magwitch rises from the marsh waters. One of the ships in the background is the prison ship from which he escaped.

It is said that Ray Winstone has always wanted to play Magwitch

These scenes were shot in Tollesbury Wick Marshes in Essex, known for its wildlife. The fog adds to the sense of isolation.

Sketch of the church on the marsh. David Roger, production designer. Image @PBS Masterpiece Great Expectations. How much of these scenes were due to CG design?

Our first view of Pip (Oscar Kennedy) is at his parent's graveside. The smaller stones represent his dead siblings. "There were five of us," he told Miss Havisham sadly. So far, other than the booming of the ship's cannon, not a word has been said.

Pip should have been mortally scared of Magwitch and never come near him again. There is nothing pretty about their first encounter.

Pip's run to the Forge, where he lives with his sister and her husband, Joe Gargery, shows how isolated this section of the country is - flat, with few landmarks on the horizon. It would be nearly impossible for Magwitch to find a hiding place.

Orlick (Jack Roth)is Joe Gargery's assistant and no friend of Pip's. In this scene he almost looked like a zombie appearing through the mists. His encounter with the boy as he runs home to find a file for Magwitch is filled with hate and jealousy on Orlick's side, and dread on Pip's. It sets a malevolent tone to an already edgy opening.

The Forge is little more than a hovel.

This scene is quiet and pivotal. For many precious moments, Magwitch does not speak or move when he understands what Pip is offering him. Knowing how harsh Pip's life is, I too was moved by the boy's generosity.

The marsh lands through Florian Hoffmeister's lens are harsh and unforgiving. Magwitch can only cling under the platforms in the muck, but he will have no place to go when the tide rises.

This fight in the muck was elemental. I flinched as I watched this. At this point we are only 10 or 12 minutes into the film and I could not pull my eyes away.

Magwitch is caught, covered with mud and blood, yet still defiant. It is obvious that he has the grit, determination, and ingenuity to escape again.

In all these early scenes, only Joe Gargery (Shaun Dooley) shows Pip genuine love, concern, and kindness. His steady support of Pip provides the only real stability in the young boy's life.

The travelers journey through what seems to be a flat, bleak land. As observers of wildlife know, marshes teem with life, offering food for scores of creatures, both transient and permanent.

The two travelers are mere specks in this vast landscape. It would seem to be a perfect dystopian setting for The Hunger Games.

My next visual review will take us into Miss Havisham’s house. Great Expectations, 2011 was directed by Brian Kirk and adapted for the screen by writer Sarah Phelps. The cinematographer was Florian Hoffmeister and the production designer was David Roger. I commend them all for setting the stage so well for Pip’s story. Young Oscar Kennedy plays a compelling young Pip who stirred my heart strings.

Read the fabulous interview with production designer David Roger at this link.

The following links describe the Tollesbury Wick Marshes in Essex.

Google map of Tollesbury marshes

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Gentle Readers, Frequent contributor Patty from Brandy Parfums recently attended a cooking class that featured classic recipes. She says of her experience: “When we think about our wonderful holiday dinners coming up, it is good to remember the origins of mid-winter celebrations, so ingrained in our DNA.” I can’t think of two more interesting recipes to try than the two Patty describes in this post.

Cooking Class Taught by Culinary Historian Cathy Kaufman at I.C.E, the Institute of Culinary Education, New York, NY on December 5, 2011 by Patricia Saffran

Before there was Christmastime, the cherished holiday and lovely dinner that many have come to look forward to each winter, in ancient times there was the winter solstice celebration of rebirth focusing on the sun, in Stonehenge and other Neolithic sites. Later, light-starved Romans celebrated the Saturnalia, in 217 BC starting with December 17th and extending to a week long festival with gorging and other very pagan activities.

Stonehenge

Then there was the Roman and Mithra Dies Natalis Solis Invicti, the birthday of the invincible sun, December 25th. Old customs die hard but we still pay tribute to tree worship in the form of the Christmas tree, that came to Great Britain from Germany. It was first introduced by Queen Charlotte, with the connection made stronger later by Prince Albert. When we come to Victorian times is when the present traditions take hold.

As culinary historian, Cathy Kaufman described the holiday’s traditions and her special class:

A Charles Dickens Christmas

“Nothing pushes the nostalgia button at Christmastime more than Charles Dickens’s A Christmas Carol, with its warming images of a candlelit tree and Victorian plenitude. Yet prior to the 19th century, Christmas was a very different holiday, and it was only in the Victorian era that our concept of Christmas as a child-centered family holiday arose. After reviewing the evolution of Christmas holidays, we will use 19th-century English cookbooks, such as Charles Francatelli’s The Modern Cook and Eliza Acton’s Modern Cookery for Private Families, to create a groaning board of Victorian delights, including Jerusalem Artichoke Soup; Lobster Fricassée; Baked Goose with Chestnuts; Roasted Filet of Beef à l’Anglaise; Endives with Cream; Christmas Pudding; Gingerbread; and Twelfth Night Cake.”

Cathy continued, “This is upper class food that we’re making tonight, that took a large staff in the kitchen to prepare, with no expenses spared, using the most luxurious ingredients. It’s also infusion cuisine made with expensive stocks, showing the French influence in this period. There’s also a fair amount of cream in many dishes with a touch of cayenne pepper, an influence of the British colonials in India. The French at this time would have just used nutmeg. There were many women cooks in the kitchens of the wealthy in England, and in France there were more men in the kitchens.”

Charles Elme Francatelli

We separated into three groups to make the various dishes. I chose the group that was making the Charles Francatelli recipe for Beef à l’Anglaise. Francatelli was born in London in 1805 and went on to study with the great chef Marie-Antoine Carême in France, inventor of haute-cuisine. (At the downfall of Napoleon, Carême later went to work in London for the Prince Regent and George IV.) Francatelli was the chef for Queen Victoria and went on to be the chef at the Reform Club. His influential book was called The Modern Cook, published in 1846. This recipe is very time consuming and labor intensive with a vegetable and olive oil marinade and Financière and Espagnole (including truffle juice and veal stock) sauces for basting and serving. Our group also made vegetable garnishes and one of the three desserts, the Plum Pudding.

Another group made the Lobster Fricassée from an Eliza Acton recipe. Eliza Acton was born in Sussex in 1799. Like Francatelli, she spent time in France. She is credited with writing the first practical cookbook with a list of ingredients and instructions. Mrs. Beeton was supposed to have modeled her cookbook on Acton’s. The lobster recipe is somewhat complicated in that uses both a Béchamel and Consommé made from veal, mushrooms, ham, vegetables and stock. Final baking in the oven with the sauce and bread crumbs finished off this delectable dish.

The goose recipe from Charles Francatelli featured a Madeira wine mirepoix and a luting paste, a flour and water cover for the goose’s first hour of cooking to keep it moist.

Here are two recipes that are absolutely delicious and will be easy to make for a home version of a Victorian Christmas feast. Both recipes are presented in the original text and then in Cathy Kaufman’s modernized version for today’s kitchens.

Jerusalem artichoke

Jerusalem Artichoke, or Palestine Soup (Eliza Acton)

Wash and pare quickly some freshly dug artichokes, and to preserve their colour, throw them into spring water as they are done, but do not let them remain in it after all are ready. Boil three pounds of them in water for ten minutes; lift them out, and slice them into three pints of boiling stock; when they have stewed gently in this from fifteen to twenty minutes, press them with the soup, through a fine sieve, and put the whole into a clean saucepan with a pint and a half more of stock; add sufficient salt and cayenne to season it, skim it well, and after it has simmered two or three minutes, stir it to a pint of rich boiling cream. Serve it immediately.

2 lb. Jerusalem artichokes
4 cups chicken stock
Salt and freshly ground white pepper to taste
1/8 teaspoon cayenne pepper, or more to taste
5/8 cup heavy cream mixed with 1/4 cup Crème fraîche

Pare the Jerusalem artichokes.  Drop the pared Jerusalem artichokes into a pan of boiling salted water.  Cook for ten minutes to set the color.  Drain and refresh.

Slice the Jerusalem artichokes into pieces of about 1/2 inch thick and place in a saucepan with the chicken stock.  Simmer for 20 minutes and pass mixture through a food mill three times [or puree in a blender].

Return the puree to a clean saucepan and add the spices and heavy cream mixture.  Cook for two minutes, skim any impurities off the surface, adjust the seasoning and serve.

 

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Fronticepiece, Modern Cookery by Eliza Acton

Gingerbread (Eliza Acton)

Whisk four strained or well-cleared eggs to the lightest possible froth (French eggs, if really sweet, will answer for the purpose), and pour to them, by degrees, a pound and a quarter of treacle, still beating them lightly. Add, in the same manner, six ounces pale brown sugar, free from lumps, one pound of sifted flour, and six ounces of good butter, just sufficiently warmed to be liquid, and no more, for if hot, it would render the cake; it should be poured in small portions to the mixture, which should be well beaten up with the back of a wooden spoon as each portion is thrown in: the success of this cake depends almost entirely on this part of the process. When properly mingled with the mass, the butter will not be perceptible on the surface; and if the cake be kept light by constant whisking, large bubbles will appear in it to the last. When it is so far ready, add to it one ounce of Jamaica ginger and a large teaspoonful of cloves in fine powder, with the lightly grated rinds of two fresh, full-sized lemons. Butter thickly, in every part, a shallow square tin pan, and bake the gingerbread slowly for nearly or quite an hour in a gentle oven. Let it cool a little before it is turned out, and set it on its edge until cold, supporting it, if needful, against a large jar or bowl. We have usually had it baked in an American oven, in a tin less than 2 inches deep; and it has been excellent. We retain the name given to it originally in our circle.

Please note: The treacle, sugar and flour are measured by weight, not by volume.

2 tablespoons softened butter for preparing the baking pans
3 eggs
20 oz treacle
6 oz light brown sugar
6 oz butter, melted and cooled
16 oz cake flour, sifted
4 tablespoons ground ginger
1 teaspoon ground cloves
grated zest of two lemons

Preheat the oven to 350ー F.  Generously rub the inside of a 9 x 9 x 2 baking pan with the softened butter and set aside.

Stir the eggs together and pass them through a strainer to remove the white threads holding the yolks. Transfer to the bowl of a standing mixer fitted with the whisk attachment and beat for two minutes. Very slowly pour in the treacle, beating constantly. Add the brown sugar in a slow trickle and continue beating. Add the butter and a steady stream, beating thoroughly to incorporate. Add flour in several additions, continuing to whisk. Finally, whisk in the spices and the lemon zest.

Pour the batter into the prepared pan and bake for 50 minutes to an hour, or until baked through. Cool on a rack before unmolding. Dust with confectioners’ sugar before serving.

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