Gingerbread Biscuits. No. 1.

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 (16)
Mrs. Edgar Corrie's recipe
Lady Buchan's recipe
Instructions (1)
  1. In preparing ingredients the treacle, sugar and butter should be melted together and then mixed with the flour and ginger, which should be previously well mixed together.
Original Text
Gingerbread Biscuits. No. 1. (Mrs. Edgar Corrie's and Lady Buchan's.) These are both made the same way, but the ingredients for Mrs. Corrie's are: 1 lb. of treacle, 1 lb. of brown sugar, 2½ lbs. of flour, ½ lb. of butter, and 2 ozs. of ginger; while Lady Buchan uses 1½ lbs. of treacle, 2 eggs, 1 oz. ground ginger, 1½ lbs. flour, 1 teacupful warm milk, 5 ozs. butter, 1 oz. ground carraways, 2 ozs. candied peel, 2 ozs. blanched almonds, 2 ozs. ground rice, and 2 ozs. moist sugar. In preparing ingredients the treacle, sugar and butter should be melted together and then mixed with the flour and ginger, which should be previously well mixed together.
Notes