Ginger Bread

Ingredients

• 6 ozs. butter
• 6 ozs. sugar
• 3 eggs
• Pinch of baking powder
• 4 ozs. almonds
• 8 ozs. golden syrup
• 8 ozs. flour
• 1 teaspoonful ground spice
• 1 dessertspoonful ground ginger

Method

1. 1

   Beat butter and sugar until creamy, add eggs, golden syrup, and flour mixed with spice, ginger, and baking powder.

2. 2

   Add blanched and shredded almonds, pour into a greased baking sheet, and bake for about three-quarters of an hour in a moderate oven.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 117. The excerpt below is the record exactly as published.

3 eggs \ lb. sugar f pt. milk Almonds ^ lb. loaf sugar Essence of vanilla Angelica Whipped cream Crystalized cherries A little cream or custard Mode. — Place in a basin the yeast (if home made yeast is used double the quanity or treble it according to the strength of the yeast), the cream and the eggs slightly beaten, quarter of a pound of sugar, the butter (melted) and the milk, mix these thoroughly, sift the flour and salt into another basin, make into a soft dough with the milk, etc., knead for a minute or two till smooth ; grease well an open mould {i.e.^ a mould with a hole in the centre), sprinkle the mould well with blanched and chopped almonds, three parts fill with the mixture and put to rise in a warm place, when nearly risen to the top, bake in a brisk oven, covering with buttered paper to prevent it getting too brown. While baking, boil the loaf sugar in half a gill of water, until when it is dropped on a fish slice Oakefi. or sieve it falls through the holes in long syrupy drops ; add a glass of one of the liqueurs named or any that may be preferred, or substitute orange flour water for liqueurs, the vanilla, two teaspoonfuls of milk containing three drops of essence of almonds, stir these together, and when the cake is turned out of the mould stand it on a sieve and brush over five or six times with the syrup, letting each coating set before putting on the next, place in a glass dish and fill the centre of the cake with whipped cream f sweetened) and flavour the same as the syrup, decorate with slices of angelica and crystalized cherries ; serve hot or cold as cake or pudding. 712— EECOED CAKES. 1 lb. flour 2 ozs. orystalised cherries \ lb. butter f lb. sugar 3 ozs. pistachio kernels 8 eggs 1 gill cream or milk Eose water flavouring \^ teaspoonfuls of Elliott's Queensland baking powder. Mode. — Cream the butter and sugar ; sift the flour and baking powder ; beat the yolks of the eggs into the butter and sugar with a wooden spoon ; whisk the whites to a stiff froth and stir gently in ; stir in the flour quickly and lightly ; if using cream, have it ready whipped and flavoured with rose water, or mix the flavouring with the milk and add while stirring in the flour. Have the cherries and pistachio kernels chopped, mix in the other ingredi- ents ; have ready greased some little patty tins ; place a spoonful of the mixture in each and bake ten or fifteen minutes. 713— ALMOND 6 ozs. butter 6 ozs. sugar 3 eggs Pinch of baking powder 4 ozs. almonds GINGEE BEEAD. 8 ozs. golden syrup 8 ozs. flour 1 teaspoonful ground spice 1 dessertspoonful ground ginger

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