Gingerbread
From The new Cakeoma recipe book, 1950
Presented as published in 1950. 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 new Cakeoma recipe book (1950) by Latham & Company Limited, page 4. The excerpt below is the record exactly as published.
GINGERBREAD 8 oz. Cakeoma | teaspoon ground ginger 1 teaspoon mixed spice 24 oz. margarine 3 tablespoons syrup About 4 tablespoons milk
Cook this with the app: pantry check, scaling, and the assistant.