Cocoanut Gingerbread
From The child's cookery book, 1900
These cakes may be made with almond instead of cocoanut.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 20. The excerpt below is the record exactly as published.
Cocoanut Gingerbread A quarter of a pound of treacle, two and a half ounces of flour, two ounces of ground rice, a quarter of an ounce of ground ginger, two ounces of butter, two ounces of moist sugar, one ounce and a half of cocoanut grated, the peel of half a lemon, a quarter of an ounce of candied orange peel
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