Ginger Cake. No. 4

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)

1/4 lb. of butter worked to a cream ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/4 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
1/4 lb. of treacle
1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 oz. ginger flavoured with clove powder ↝ Ginger root, raw [Vegetables and Vegetable Products]
3 eggs, all mixed lightly ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (2)

Mix all ingredients lightly.
Bake 1 1/2 hours.

Original Text

Ginger Cake. No. 4.
¼ lb. of butter worked to a cream, ¼ lb. of sugar, ¼ lb. of treacle, ½ lb. flour, 1 oz. ginger flavoured with clove powder, 3 eggs, all mixed lightly. Bake 1½ hours.

Notes

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