Ormskirk Gingerbread
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 36. The excerpt below is the record exactly as published.
i Lb. Butter. I Lb. Flour, i Lb. Castor Sugar. i Lb. Currants. 8 Eggs. Nutmeg or Rosewater. Mettled. Beat butter and sugar to a cream ; add eggs one at once and beat well ; add very gradually flour and currants ; add flavouring ; put into queen-cake tins, buttered and floured ; bake in moderate oven for fifteen to thirty minutes till light brown. 224 RICE CHEESECAKES. Ingredients. 4 Ozs. Ground Rice. 2 Ozs. Butter. A Little Rind of Lemon (Grated). i Teaspoonful 4 Ozs. Castor Sugar. A Few Currants. 2 Eggs. Baking Powder, Method. Beat butter and sugar to a cream ; beat eggs well and add ; mix with rice flour and baking powder ; add fruit. Line patty pans with pastry (see recipe Cream Sandwiches) ; fill each with mixture ; bake in quick oven for twenty to thirty minutes. 225 ORMSKIMK GINGERBREAD. Ingredients. 3 Lbs. Flour, i Lb. Brown Sugar. 6 Ozs. Candied Peel. Method. Mix dry ingredients well together ; warm the syrup and butter together ; with a wooden spoon work butter and treacle into mixture till a smooth paste is formed ; drop mixture by spoonfuls on wafer paper ; bake in rather slow oven for ten to thirty minutes. i Lb. Butter, ij Lb. Syrup, i Oz. Ground Ginger
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