Cocoa-Nut Gingerbread

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Alternative
Instructions (5)
  1. Mix well together ten ounces of fine wheaten flour, and six of flour of rice (or rice ground to powder), the grated rind of a lemon, and three-quarters of an ounce of ginger.
  2. Pour nearly boiling upon these a pound of treacle, five ounces of fresh butter, and five of sugar, melted together in a saucepan.
  3. Beat the mixture, which will be almost a batter, with a wooden spoon, and when quite smooth leave it until it is perfectly cold.
  4. Add to it five ounces of grated cocoa-nut, and when it is thoroughly blended with the other ingredients, lay the paste in small heaps upon a buttered tin.
  5. Bake them in very slow oven from half to three-quarters of an hour.
Original Text
COCOA-NUT GINGERBREAD. (Original Receipts.) Mix well together ten ounces of fine wheaten flour, and six of flour of rice (or rice ground to powder), the grated rind of a lemon, and three-quarters of an ounce of ginger: pour nearly boiling upon these a pound of treacle, five ounces of fresh butter, and five of sugar, melted together in a saucepan; beat the mixture, which will be almost a batter, with a wooden spoon, and when quite smooth leave it until it is perfectly cold, then add to it five ounces of grated cocoa-nut, 554and when it is thoroughly blended with the other ingredients, lay the paste in small heaps upon a buttered tin, and bake them in very slow oven from half to three-quarters of an hour. Flour, 10 oz.; ground rice, 6 oz.; rind of 1 lemon; ginger, 3/4 oz.; treacle, 1 lb.; sugar, 5 oz.; butter, 5 oz.; cocoa-nut, 5 oz.: 1/2 to 3/4 hour. Or: Flour, 1/2 lb.; ground rice, 1/2 lb.; ginger, 3/4 oz.; rind of 1 lemon; butter, 5 oz.; sugar, 5 oz.; treacle, 1 lb.; cocoa-nut, 6-1/2 oz. Obs.—The cakes made by them are excellent.
Notes
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