Scotch Gingerbread

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

21/4 cups flour ↝ Flour, 00 [Cereal Grains and Pasta]
3/4 cup medium oatmeal ↝ Oatmeal, NFS [Oatmeal]
1 cup syrup ↝ Syrup, NFS [Jams, syrups, toppings]
3/4 cup lard, butter or dripping ↝ Lard [Fats and Oils]
3/4 cup butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3/4 cup dripping
3 tea-spoons ground ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
3 tea-spoons ground cinnamon ↝ Sugar, cinnamon [Sugars and honey]
1 tea-spoon carbonate of soda ↝ Beverages, carbonated, club soda [Beverages]
1 or 2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 cup sour milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (1)

Mix as for American gingerbread, and bake in a greased flat tin in a moderate oven.

Original Text

*Scotch Gingerbread

2¹⁄₄ cups flour ³⁄₄ cup medium oatmeal 1 cup syrup ³⁄₄ cup lard, butter or dripping 3 tea-spoons ground ginger 3 tea-spoons ground cinnamon 1 tea-spoon carbonate of soda 1 or 2 eggs 1 cup sour milk

Mix as for American gingerbread, and bake in a greased flat tin in a moderate oven.

[Pg 76]

Notes

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