Ginger Cakes
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 49. The excerpt below is the record exactly as published.
GINGER CAKES. I)UT a pound of moist sugar, half a pound of butter, and four table- spoonfuls of milk into a saucepan ; let it boil until the butter is melted. Whilst it is quite hot, mix it with a pound and three quarters of flour, and half an ounce of grated ginger
Cook this with the app: pantry check, scaling, and the assistant.