Burnley Gingerbread

Ingredients

• 1,-^ Ib.s. flour
• ^ lb. dripping or butter
• 2 eggs
• 6 OZ.S. brown sugar
• i lb. .syrup
• ij dessertspoonfuls ground ginger
• ^ dessertspoonful mixed spicc
• 2 sm.ill teaspoonfuls carbonate of soda
• A few sultana raisins or .some chopped preserved ginger

Method

1. 1

   Mix dry ingredients first, then syrup and beaten eggs, and lastly butter-milk to make it thin enough to drop from spoon into buttered tins.

2. 2

   This makes 2 cakes.

3. 3

   Moderate oven.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 55. The excerpt below is the record exactly as published.

BURNLEY GINGERBREAD. 1,-^ Ib.s. flour. ^ lb. dripping or butter. 2 eggs. 6 OZ.S. brown sugar, i lb. .syrup. ij dessertspoonfuls ground ginger. ^ dessertspoonful mixed spicc. 2 sm.ill teaspoonfuls carbonate of soda. A few sultana raisins or .some chopped preserved ginger

Cook this with the app: pantry check, scaling, and the assistant.