Oatmeal and Treacle Cake

Ingredients

• 1 lb. MILLENNIUM flour
• 3 teaspoonfuls BORWICK'S BAKING POWDER
• 1 lb. oatmeal (fine)
• 2 ozs. brown sugar
• 1 lb. lard
• I pint milk
• I lb. treacle

Method

1. 1

   Put flour, oatmeal, sugar, and baking powder into basin and mix well.

2. 2

   Then add melted lard, treacle, and milk, and stir all into stiff batter.

3. 3

   Bake in a flat tin slowly, as it easily burns.

Nutrition per serving

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 7. The excerpt below is the record exactly as published.

OATMEAL AND TREACLE CAKE. 1 lb. MILLENNIUM flour. 3 teaspoonfuls BORWICK^S BAKING POWDER. \ lb. oatmeal (fine). 2 ozs. brown sugar. 1 lb. lard. I pint milk. I lb. treacle. Put flour, oatmeal, sugar, and baking powder into basin and mix well. Then add melted lard, treacle, and milk, and stir all into stiff batter. Bake in a flat tin slowly, as it easil}^ burns. BATH CAKE. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 1 lb. lard. J lb. sugar. 2 eggs. \ lb. currants. 2 ozs. candied peel. I gill milk. BORWICK'S COOKERY BOOK. 25 Sieve baking powder with flour, and add currants and candied peel. Melt lard, sugar, and milk together, and stir it into the mixture. Add eggs and a few drops of essence of lemon, and beat well. Bake m a moderate oven. CRYSTALLISED GINGER CAKE. i lb. MILLENNIUM flour. li teaspoonfuls BORWICK'S BAKING POWDER. 4 ozs. margarine. J lb. crystallised ginger. 1 egg. " 2 ozs. sugar. i gill milk. Put flour, with the baking powder, through sieve, rub into it the margarine till free from lumps, then add sugar and ginger cut into small pieces. Well beat all together with egg and milk, put into well-greased tin, and place quickly in moderate oven. CURRANT BISCUITS. 12 ozs. MILLENNIUM flour, i-l teaspoonfuls BORWICK'S BAKING POWDER.

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