Pine Kernel and Ginger Cake

Ingredients

• Half a pound of Flour
• Four ounces of Butter
• Six ounces of Pine Kernels
• Six ounces of Golden Syrup
• Two teaspoonfuls of ground Ginger
• One teaspoonful of Bicarbonate of Soda
• The whites of two Eggs
• The grated rind of a Lemon

Method

1. 1

   Sift the flour.

2. 2

   Well wash and dry the pine kernels and chop them very finely; then mix them well with the flour, grated lemon rind, and the soda.

3. 3

   Beat up the butter to a cream — slightly warming it before beating if it is hard — and add it also to the flour, &c.

4. 4

   Now warm the syrup sufficiently to make it run easily and pour it over the flour, mixing it very carefully; and when the mixture is quite smooth, beat up the whites of egg to a firm froth and add them to the rest of the ingredients, beating all well together.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 96. The excerpt below is the record exactly as published.

Pine Kernel and Ginger Cake. Ingredients . Hall a pound of Flour. Four ounces of Butter. Six ounces of Pine Kernels. Six ounces of Golden Syrup. Two teaspoonfuls The whites of two Eggs. The grated rind of a Lemon. One teaspoonful of Bicar- bonate of Sod

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