Gingerbread Cake. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1 lb. treacle
12 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
11/2 lbs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. moist sugar ↝ Sugar, NFS [Sugars and honey]
a little ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

Instructions (5)

put treacle and butter into the oven to melt
add flour, moist sugar, ginger and lemon peel
mix all together
spread it upon the tin to bake
loosen it from the tin whilst warm, or it will stick

Original Text

Gingerbread Cake. No. 3.
1 lb. treacle, 12 ozs. butter; put these into the oven to melt, and add to 1½ lbs. flour, ½ lb. moist sugar. Mix all together with a little ginger and lemon peel; spread it then upon the tin to bake, and loosen it from the tin whilst warm, or it will stick.

Notes

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