Cocoa-nut Gingerbread

Ingredients

• one pound of golden syrup
• a quarter of a pound of butter
• a quarter of a pound of moist sugar
• half a pound of ground rice
• half a pound of the best flour
• one ounce of ground ginger
• a pinch of salt
• a dessert-spoonful of baking-powder
• the rind of half a lemon
• one ounce of chopped candied lemon
• the white part of a large cocoa-nut

Method

1. 1

   Heat syrup, butter, and sugar until melted.

2. 2

   Mix with ground rice, flour, ginger, salt, baking powder, lemon rind, and candied lemon.

3. 3

   Once cool, stir in grated cocoa-nut.

4. 4

   Drop onto a buttered tin and bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 384. The excerpt below is the record exactly as published.

a quarter of a pound of the white of a fresh cocoa-nut finely grated. Stir it unceasingly until it rises in a mass in the pan, then spread it as quickly as possible iipon sheets of paper which have been dried before the fire. Re- move the paper before the candy is quite cold. Let it dry, then store it in tin boxes. Time, about twenty minutes. Probable cost, cocoa- nuts, 4d. or 6d. each. Sufficient, this quantity for a dessert-dish. Cocoa-nut Cheesecakes. —Pare off the rind from a fresh cocoa-nut, grate the white part, and put it into a perfectly clean saucepan with its weight in sifted sugar and the milk, or, if this is not quite sweet, two or three spoonfuls of water. Let it boil, stirring it constantly until tender. "When the mixture is cool, add the yolks of two eggs well beaten and a spoonful of orange-flower water. Line some patty pans with good puff paste, and put a little of the mixture into each. Bake in a good oven. Sift a little sugar over the cheese- cakes before baking them. Time to boil the cocoa-nut, about three-quarters of an hour. Probable cost, 4d. to 6d. Cocoa-nut Cream. — Put a cupful of cold spring water into a saucepan with the thin rind of a quarter of a small lemon, three table- spoonfuls of sifted sugar, a small piece of stick cinnamon, and a table-spoonful of the white of the Gocoa-nut sliced. Boil gently to a thick syrup; then add the milk of two cocoa-nuts thickened with a table- spoonful of corn-flour or arrowroot. Let aU boil up together for a minute or two, add a cupful of cream, strain, and stir until cold. Just before serving, put with the cream half a wine-glassful of brandy and three or four ch-ops of ^■anilla essepco. Time, half an hour. Probable cost. Is. 6d., exclusive of the brandy. The above quantities will make about three-quarters of a pint. Cocoa-nut Cream (another way). — Put one pound of finely-sifted sugar into a sauce- pan with three-quarters of a pint of water, and as soon as the sugar is dissolved, stir in the white part of a fresh cocoa-nut lightly grated and the thin rind of a small orange. Let the nut stew until tender. Time, half an hour. Probable cost, lOd. Cocoa-nut Gingerbread. — Put one pound of golden syrup, a quarter of a jjoimd of butter, and a quarter of a pound of moist sugar into a saucepan. Let them heat very slowly until the butter is quite melted, when it must be well nii.xed with the syrup, and the mixture poured into a bowl containing haK a pound of ground rice, half a pound of the best flour, one ounce of ground ginger, a pinch of salt, a dessert-spoonful of baking-powder, the rind of half a lemon cut into small pieces, and one ounce of chopped candied^ lemon. Mix thoroughly, put the paste on one side, and, when it is quite cold, stir into it the white part of a large cocoa-nut

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