Ginger Cup Cake
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a three-pint mould.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 606. The excerpt below is the record exactly as published.
Ginger Cup Cake — Mix two cupfuls of sifted sugar with two cupfuls of butter, melted, but not oiled. Add three well-beaten eggs, a cupful of treacle, foiu- heaped cupfuls of flour, a table-spoonful of ground ginger, a table-spoon- ful of dissolved saleratus, and a cupful of new milk
Cook this with the app: pantry check, scaling, and the assistant.