Ginger 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 (7)

2 lbs. fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. sugar ↝ Sugar, NFS [Sugars and honey]
2 teaspoonfuls each powdered ginger and pounded allspice thoroughly mixed together ↝ Ginger root, raw [Vegetables and Vegetable Products]
2 teaspoonfuls each powdered ginger and pounded allspice thoroughly mixed together ↝ Spices, allspice, ground [Spices and Herbs]
2 tablespoonfuls yeast ↝ Yeast [Not included in a food category]
warm milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (2)

Make into a light dough with warm milk.
Bake.

Original Text

Ginger Cake. No. 3. (Isabel Heywood. 1877.)
2 lbs. fine flour, ½ lb. butter, ½ lb. sugar, 2 teaspoonfuls each powdered ginger and pounded allspice thoroughly mixed together, 2 tablespoonfuls yeast. Make into a light dough with warm milk. Bake.

Notes

—