Ginger, without Treacle

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

for currant cake

any plain recipe for currant cake
a dessertspoonful of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]

for light milk bread cake

Light milk bread dough ↝ Bread, sour dough [Yeast breads]
an extra ounce or so of butter, dripping, or fat ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of ground ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a little flavouring to taste

Instructions (2)

Use any plain recipe for currant cake, using, however, only a dessertspoonful of ginger (for an average sized cake) instead of the fruit.
Light milk bread dough, worked up with an extra ounce or so of butter, dripping, or fat, and a teaspoonful of ground ginger, with a little flavouring to taste, also makes a very praiseworthy cake.

Original Text · last edited 4 days ago

Ginger, without Treacle.—Use any plain recipe for currant cake, using, however, only a dessertspoonful of ginger (for an average sized cake) instead of the fruit. Light milk bread dough, worked up with an extra ounce or so of butter, dripping, or fat, and a teaspoonful of ground ginger, with a little flavouring to taste, also makes a very praiseworthy cake.

Notes

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