Work very smoothly six ounces of fresh butter (01 some that has
been well washed from the salt, and wrung dry in a cloth) into one
pound of flour, and mix with them thoroughly an ounce of ginger in
fine powder, four ounces of brown sugar, and half a teaspoonful of
beaten cloves and mace. Wet these with three-quarters of a pound
of cold treacle✪ Good Common Gingerbread, or rather more, if needful ; roll out the paste, cut the
cakes with a round tin cutter, lay them on a floured or buttered
baking tin, and put them into a very slow oven. Lemon-grate or
candied peel can be added, when it is liked.
Flour, 1 lb. ; butter, 6 oz. ; sugar, £ lb. ; ginger, 1 oz. ; cloves and
mace, | teaspoonful ; treacle, f lb. : £ to ^ hour.
RICHER GINGERBREAD.
Melt together three-quarters of a pound of treacle and half a pound
of fresh butter, and pour them hot on a pound of flour mixed with
half a pound of sugar and three-quarters of an ounce of ginger.
W hen the paste is quite cold, roll it out with as much more flour as
will prevent its adhering to the board : bake the cakes in a very
gentle oven.
COCOA’NUT GINGERBREAD.
( Original Receipts .)
Mix well together ten ounces of fine wheaten flour, and six of flour
of rice (or rice ground to powder), the grated rind of a lemon, and
three-quarters of an ounce of ginger : pour nearly boiling upon these
a pound of treacle, five ounces of fresh butter, and five of sugar,
melted together in a saucepan ; beat the mixture, which will be
almost a batter, with a wooden spoon, and when quite smooth leave
it until it is perfectly cold, then add to it five ounces of grated cocoa- ✪ Cocoa’nut Gingerbread
554
MODERN COOKERY,
[chap. XXVI.
nut, and when it is thoroughly blended with the other ingredients,
lay the paste in small heaps upon a buttered tin, and bake them in
very slow oven from half to three-quarters of an hour.
Flour, 10 oz. ; ground rice, 6 oz. ; rind of 1 lemon ; ginger, £ oz. ;
treacle, 1 lb. ; sugar, 5 oz. ; butter, 5 oz. ; cocoa-nut, 5 oz. : 5 to ^
hour.
Or : Flour, l lb. ; ground rice, \ lb. ; ginger, f oz. ; rind of 1
lemon ; butter, 5 oz. ; sugar, 5 oz. ; treacle, 1 lb. ; cocoa-nut
oz.
Obs. — The cakes made by them are excellent.
A DELICIOUS CREAM-CAKE AND SWEET RUSKS.
When in very sultry weather cream becomes acid from being sent
to a distance, or from other causes, it may still be made available for
delicate pastry-crust, and superlative cakes, biscuits, and bread ; but
if ever so slightly putrid it will be fit only to be thrown away. The
following receipt is given exactly as it was used with perfect success
on the thought of the moment, when we first had it tried. Crumble
down five ounces of good butter into a pound of fine flour, then mix
thoroughly with them half a pound of sifted sugar, a few grains of
salt, and two ounces of candied citron or orange-rind sliced thin ; add
something more than half a pint of thick and rather sour cream
mixed with two well whisked eggs, and just before the paste is put
into the moulds, which should be buttered in every part and only
two-thirds filled, beat thoroughly into it half a teaspoonful of the
very best carbonate of soda, which has been perfectly blended with
twice the quantity of sugar and of flour, and rubbed through a fine
sieve, or worked to the smoothest powder in a mortar, or in any
other way. ✪ Sweet Rusks
Page 481 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Work very smoothly six ounces of fresh butter (01 some that has been well washed from the salt, and wrung dry in a cloth) into one pound of flour, and mix with them thoroughly an ounce of ginger in fine powder, four ounces of brown sugar, and half a teaspoonful of beaten cloves and mace. Wet these with three-quarters of a pound of cold treacle, or rather more, if needful ; roll out the paste, cut the cakes with a round tin cutter, lay them on a floured or buttered baking tin, and put them into a very slow oven. Lemon-grate or candied peel can be added, when it is liked.
Flour, 1 lb. ; butter, 6 oz. ; sugar, £ lb. ; ginger, 1 oz. ; cloves and mace, | teaspoonful ; treacle, f lb. : £ to ^ hour.
RICHER GINGERBREAD.
Melt together three-quarters of a pound of treacle and half a pound of fresh butter, and pour them hot on a pound of flour mixed with half a pound of sugar and three-quarters of an ounce of ginger. W hen the paste is quite cold, roll it out with as much more flour as will prevent its adhering to the board : bake the cakes in a very gentle oven.
COCOA’NUT GINGERBREAD.
( Original Receipts .)
Mix well together ten ounces of fine wheaten flour, and six of flour of rice (or rice ground to powder), the grated rind of a lemon, and three-quarters of an ounce of ginger : pour nearly boiling upon these a pound of treacle, five ounces of fresh butter, and five of sugar, melted together in a saucepan ; beat the mixture, which will be almost a batter, with a wooden spoon, and when quite smooth leave it until it is perfectly cold, then add to it five ounces of grated cocoa-
[chap. XXVI.
nut, and when it is thoroughly blended with the other ingredients, lay the paste in small heaps upon a buttered tin, and bake them in very slow oven from half to three-quarters of an hour.
Flour, 10 oz. ; ground rice, 6 oz. ; rind of 1 lemon ; ginger, £ oz. ; treacle, 1 lb. ; sugar, 5 oz. ; butter, 5 oz. ; cocoa-nut, 5 oz. : 5 to ^ hour.
Or : Flour, l lb. ; ground rice, \ lb. ; ginger, f oz. ; rind of 1 lemon ; butter, 5 oz. ; sugar, 5 oz. ; treacle, 1 lb. ; cocoa-nut
oz.
Obs. — The cakes made by them are excellent.
A DELICIOUS CREAM-CAKE AND SWEET RUSKS.
When in very sultry weather cream becomes acid from being sent to a distance, or from other causes, it may still be made available for delicate pastry-crust, and superlative cakes, biscuits, and bread ; but if ever so slightly putrid it will be fit only to be thrown away. The following receipt is given exactly as it was used with perfect success on the thought of the moment, when we first had it tried. Crumble down five ounces of good butter into a pound of fine flour, then mix thoroughly with them half a pound of sifted sugar, a few grains of salt, and two ounces of candied citron or orange-rind sliced thin ; add something more than half a pint of thick and rather sour cream mixed with two well whisked eggs, and just before the paste is put into the moulds, which should be buttered in every part and only two-thirds filled, beat thoroughly into it half a teaspoonful of the very best carbonate of soda, which has been perfectly blended with twice the quantity of sugar and of flour, and rubbed through a fine sieve, or worked to the smoothest powder in a mortar, or in any other way.
Records on this page
Good Common GingerbreadCocoa’nut GingerbreadSweet Rusks