Hovis Dietetic Gingerbread

Ingredients

• 4 lbs. of Hovis flour
• 1.5 lbs. of sugar
• 1.5 lbs. of butter
• 0.5 oz. of ginger
• 0.5 oz. of cream of tartar
• 4 oz. of soda
• 3 caps of peel
• 0.5 pints of syrup
• 1 gill of milk

Method

1. 1

   Mix well and leave overnight in dough.

2. 2

   Bake in blocks.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 75. The excerpt below is the record exactly as published.

1£ lbs. of sugar lbs. of currants caps peel 5 eggs i oz. of cream of tartar \ oz. of soda 1 qt. of milk (or less) Few drops of essence of lemon No. 511. HOVIS DIGESTIVE CAKE. 1J lbs. of Hovis flour 1 lb. of sugar l lb. of butter 8_eggs INGREDIENTS. Few drops of essence of lemon A little nutmeg Pinch of baking powder No. 512. HOVIS WINE BISCUITS. 4 lbs. of Hovis flour 3 lbs. of sugar 2 lbs. of butter INGREDIENTS. ^ oz. of cream of tartar | oz. of soda 3 eggs. A little milk No. 513 HOVIS TEA BISCUITS. INGREDIENTS. 1 oz. of soda 1^ pints of milk 4 lbs. of Hovis flour 6 ozs. of butter ^ oz. of cream of tartar METHOD. Cut in any size, and make thin and crisp. N 210 No. 514. HOVIS CREAM CAKES. INGREDIENTS. 2 lbs. of Hovis flour 1 oz. of soda 4 lb. of lard 1 pint of milk ^ oz. of cream of tartar METHOD. Make the same as scones. Bake on an iron plate, and when half cooked turn over. Makes a good tea cake, especially for toasting. No. 515. HOVIS ROUT BISCUITS. INGREDIENTS. 4 lbs. of Hovis flour 2 lbs. of sugar I lb. of butter fl eggs METHOD. Is oz. of cream of tartar ] | oz. of soda A few drops of essence of lemon Mix as for wine biscuits, and decorate with sugar. No. 516. HOVIS DIETETIC GINGERBREAD. 4 lbs. of Hovis Hour- ly lbs. of sugar l| lbs. of butter ^ oz. of ginger ^ oz. of cream of tartar INGREDIENTS. 4 oz. of soda 3 caps of peel H pints of syrup 1 gill of milk. METHOD. Mix well and leave overnight in dough. Bake in blocks. 1 ICdCi 211 No. 517. HOVIS NURSERY BISCUITS. INGREDIENTS. 1 pint of milk 1 pint of water 4 lb. of sugar 8 ozs. of buttei METHOD. Warm milk and water to 90° Fahr., then add the yeast, eggs, a little of the sugar, and half a pound of flour. Mix well, and ferment. When this is ready, make the dough, and prove for one hour before scaling. Prove and bake as ordinary confectionery, and when cold, cut in two, and dry thoroughly in a slow oven. 2 eggs oo 2 ozs. of yeast 4 to 44 lbs. of Hovis flour

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