Scotch Gingerbread

Ingredients

• 4 lb. Flour
• 4 lb. Sugar
• 1 Egg
• 1 teaspoonful Ground Ginger
• 1 teacupful Treacle
• 1 teaspoonful Bisto
• 1 teaspoonful Carbonate of Soda

Method

1. 1

   Melt the treacle and lard in a pan.

2. 2

   Pour it over all the other ingredients and mix with the egg.

3. 3

   If not sufficiently moist use a little warm milk.

4. 4

   Bake in a moderate oven for three-quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 13. The excerpt below is the record exactly as published.

4 lb. Sugar 4 1b. Ground Rice . + 1b. Suet 1 teaspoonful Bisto 1 teaspoonful Carbonate of Soda ) boiling milk ; pour over the other ingredients and mix _ thoroughly. Boil or steam for three hours. Ae & &@ BB | CHOCOLATE INGREDIENTS 1 7 PUDDING 2 ozs. Chocolate 3 ozs. Bread-cruwmbs 1 oz. Sugar 1 Egg 14 ozs. Butter 1 teaspoonful Bisto 1 gill Milk 1 teaspoonful Vanilla Essence 1 | 3 -METHOD-— Shred the chocolate and dissolve it in, the milk, / add the Bisto. Cream the butter and sugar together, add the | yolk of the egg ; add the bread-crumbs and chocolate alter- nately. Stir in lightly the white of the egg, beaten to a stiff ) froth ; add the vanilla essence, turn into a well-greased mould, (ea and steam for one-and-a-half hours. Serve with custard sauce. 51 lacie BISTO sv Sy ihe Gravy Maker. TREACLE SPONGE —= INGREDIENTS 4 1b. Fl PUDDING bdo s 4 1b. Sugar ‘ L teaspoonful Spice 1 tablespoonful Treacle 1 teaspoonful Carbonate of Soda ‘ teaspoonful Bisto (a METHOD—Put all the ingredients into a basin. «Mix the} carbonate, of soda with, a teaspoonful of milk, add it, and mix} with the rest of the milk. Steam for one-and-a-half hours, Hoe a &@ & SCOTCH INGREDIENTS ~ LLOUL GINGERBREAD ee 4 lb. Sugar 1 Egg 1 teaspoonful Ground Ginger 1 teacupful Treacle

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