Ginger Cake. No. 2.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 90 min Total: 90 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1 lb. butter beaten to a cream ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. sugar ↝ Sugar, NFS [Sugars and honey]
large teaspoonful ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
tablespoonful baking powder ↝ Baobab powder [Fruits and Fruit Juices]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (1)

All to be well beaten together and baked 1 1/2 hours in a moderate oven.

Original Text

Ginger Cake. No. 2. Mrs. Meynell's Recipe. (Isabel Heywood. 1886.)
1 lb. butter beaten to a cream, 1 lb. flour, ½ lb. sugar, large teaspoonful ginger, tablespoonful baking powder, 2 eggs.
All to be well beaten together and baked 1½ hours in a moderate oven.

Notes

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