Gingerbread Cake. No. 1.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

dry ingredients

2 lbs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. sugar ↝ Sugar, NFS [Sugars and honey]
2 ozs. ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
2 ozs. carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
1 grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
1 teaspoonful carbonate of soda ↝ Beverages, carbonated, club soda [Beverages]

wet ingredients

11/4 lbs. treacle
1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 teacupful milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (2)

Mix all dry ingredients together, then add 11/4 lbs. treacle, 1/2 lb. butter, 2 eggs, 1 teacupful milk.
Bake 3 hours in a slow oven.

Original Text

Gingerbread Cake. No. 1.
2 lbs. flour, ½ lb. sugar, 2 ozs. ginger, 2 ozs. carraway seeds, 1 grated nutmeg, 1 teaspoonful carbonate of soda. Mix all dry ingredients together, then add 1¼ lbs. treacle, ½ lb. butter, 2 eggs, 1 teacupful milk. Bake 3 hours in a slow oven.

Notes

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