Ginger Cake
From The victory cookery book, 1918
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 55. The excerpt below is the record exactly as published.
Ginger Cake Materials.—8 oz. dry mashed _ potato, 2 oz. fat, 2 oz. syrup, 4 oz. ginger and 1 teaspoonful of other spice (clove, cinnamon or nutmeg), half-teaspoonful bicarbonate of soda, 4 oz. corn flour, 4 oz. ordinary flour. Method.—Cream the mashed potatoes with the fat, syrup and spice, and then mix lightly with the other ingredients. Bake like an ordinary cake for 1 hour. Add. _ a little milk if necessary. | | | Ginger Nuts (no Fat) Maiterials.—8 oz. dry mashed potato
Cook this with the app: pantry check, scaling, and the assistant.