Ginger Biscuits
From Recipes for cakes and puddings, 1930
Presented as published in 1930. 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 Recipes for cakes and puddings (1930) by Latham & Company Limited, page 4. The excerpt below is the record exactly as published.
GINGER BISCUITS. 16-0zs. CAKEOMA Cake Mixture. 14 teaspoonfuls ground ginger and spice (mixed). 2-ozs. butter or lard. 1 dessertspoonful syrup (warmed). 3 tablespoonfuls milk
Cook this with the app: pantry check, scaling, and the assistant.