Gingerbread Cake

Ingredients

• One pound and a half of Flour
• One pound of Treacle
• Half a pound of Fat
• Quarter of a pound of Peel
• Half a pound of Sugar
• Three Eggs
• One gill of Milk
• One teaspoonful of Carbonate of Soda
• One ounce and a half of Ground Ginger

Method

1. 1

   Pass the flour and ground ginger through a sieve into a basin; shred the peel finely, and add it to the flour.

2. 2

   Put the fat, treacle, and sugar into a stewpan to dissolve; beat the eggs in a small basin, then put the soda into another small basin; add to it the milk last.

3. 3

   Mix the flour with the treacle, eggs, and milk, and well beat them.

4. 4

   Turn the mixture into a greased cake-tin, and bake in a moderate oven for about one hour and a half.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 71. The excerpt below is the record exactly as published.

Gingerbread Cake. Ingredients. One pound and a half of Flour. One pound of Treacle. Half a pound of Fat. Quarter of a pound of Peel. Half a pound of Sugar. Three Eggs. One gill of Milk. One teaspoonful of Carbonate of Soda. One ounce and a half of Ground GingGr

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