1298e. GINGER CAKES

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

One pound of flour
twelve ounces of fresh butter
twelve ounces of pounded sugar
two ounces of ground Jamaica Ginger
eight yolks of eggs

Instructions (1)

Work the whole of the above-named ingredients together on a pastry-board or slab; and after having gathered the paste up into a compact mass, separate it into four parts, roll these out to the thickness of the sixth of an inch, one after the other, and with a tin-cutter, either oval, round, &c., &c., cut out as many cakes as the paste will produce, and place them on a slightly-buttered baking-sheet, paste a white-comfit over them when they are about half done, shake some sugar over them, and set them back in the oven to finish baking, of a very light colour.

Original Text

1298e. GINGER CAKES.
INGREDIENTS:—One pound of flour, twelve ounces of fresh butter, twelve ounces of pounded sugar, two ounces of ground Jamaica Ginger, eight yolks of eggs.
Work the whole of the above-named ingredients together on a pastry-board or slab; and after having gathered the paste up into a compact mass, separate it into four parts, roll these out to the thickness of the sixth of an inch, one after the other, and with a tin-cutter, either oval, round, &c., &c., cut out as many cakes as the paste will produce, and place them on a slightly-buttered baking-sheet, paste a white-comfit over them when they are about half done, shake some sugar over them, and set them back in the oven to finish baking, of a very light colour.

Notes

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