Cocoa’nut Gingerbread

Ingredients

• ten ounces of fine wheaten flour
• six ounces of flour of rice
• the grated rind of a lemon
• three-quarters of an ounce of ginger
• a pound of treacle
• five ounces of fresh butter
• five ounces of sugar
• five ounces of grated cocoa-nut

Method

1. 1

   Mix flour, rice flour, lemon rind, and ginger.

2. 2

   Pour nearly boiling treacle, melted butter, and sugar over the mixture.

3. 3

   Beat until smooth, cool, then add cocoa-nut.

4. 4

   Bake in small heaps on a buttered tin in a slow oven for half to three-quarters of an hour.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 481. The excerpt below is the record exactly as published.

COCOA’NUT GINGERBREAD. ( Original Receipts .) Mix well together ten ounces of fine wheaten flour, and six of flour of rice (or rice ground to powder), the grated rind of a lemon, and three-quarters of an ounce of ginger : pour nearly boiling upon these a pound of treacle, five ounces of fresh butter, and five of sugar, melted together in a saucepan ; beat the mixture, which will be almost a batter, with a wooden spoon, and when quite smooth leave it until it is perfectly cold, then add to it five ounces of grated cocoa-

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