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American cookbook, ca. 1850
Page 60
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60 Ginger Cakes 5 Eggs leaving out the white - 3/4 lb of loaf sugar, beat them together add one ounce of Ginger stir in one lb of flour - do not beat it after the flour is put in - Put these in small pieces [illegible] on Tins with two [illegible] Small Gingerbread Cakes 1 1/2 lbs of flour - 1/2 lb of Treacle - 6 oz of sugar 1/4 lb of butter - 1 1/2 oz of ginger - Cake 1 lb of flour 3/4 lb of currants 3/4 lb of moist sugar 1/2 a nutmeg some candied oranges & lemon peel a little grated lemon peel 5 eggs beat yolks & whites together. Batter beat to a cream & mixed well the eggs then add the dry ingredients all together 10 minutes bake it in a tin an hour & a half in a moderate oven
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60 Ginger Cakes 5 Eggs leaving out the white - 3/4 lb of loaf sugar, beat them together add one ounce of Ginger stir in one lb of flour - do not beat it after the flour is put in - Put these in small pieces [illegible] on Tins with two [illegible] Small Gingerbread Cakes 1 1/2 lbs of flour - 1/2 lb of Treacle - 6 oz of sugar 1/4 lb of butter - 1 1/2 oz of ginger - Cake 1 lb of flour 3/4 lb of currants 3/4 lb of moist sugar 1/2 a nutmeg some candied oranges & lemon peel a little grated lemon peel 5 eggs beat yolks & whites together. Batter beat to a cream & mixed well the eggs then add the dry ingredients all together 10 minutes bake it in a tin an hour & a half in a moderate oven
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