Ginger Rocks

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)

3 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
2 whites ↝ Egg, white only, raw [Eggs and omelets]
1 1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 oz. powdered ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1 oz. candied orange peel chopped fine ↝ Orange peel, raw [Fruits and Fruit Juices]
1/2 lb. pounded sugar ↝ Sugar, NFS [Sugars and honey]
3 ozs. butter, warmed, but not melted ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Beat well 3 yolks of egg; whisk up stiffly 2 whites; keep them separate.
Dry well 1 1/2 lb. flour, and into it mix 1/2 oz. powdered ginger, 1 oz. candied orange peel chopped fine.
Mix 1/2 lb. pounded sugar into the yolks of egg.
Add to it first the chopped peel, then the gingered flour, and then rub in 3 ozs. butter, warmed, but not melted.
Lastly, mix in the whisked whites.
Take up a piece the size of a walnut, and, after placing on a buttered baking sheet, shape it roughly with a fork.
Bake a nice pale brown in a slow oven.

Original Text

Ginger Rocks. (As altered by Mrs. Wellington. 1875.)
Beat well 3 yolks of egg; whisk up stiffly 2 whites; keep them separate.
Dry well 1 ½ lb. flour, and into it mix ½ oz. powdered ginger, 1 oz. candied orange peel chopped fine.
Now mix ½ lb. pounded sugar into the yolks of egg. Add to it first the chopped peel, then the gingered flour, and then rub in 3 ozs. butter, warmed, but not melted. Lastly, mix in the whisked whites.
Take up a piece the size of a walnut, and, after placing on a buttered baking sheet, shape it roughly with a fork. Bake a nice pale brown in a slow oven.
More peel or more ginger could be added if liked, for the cakes should taste hot.

Notes

—