_Gingerbread Cakes_, or butter and sugar Gingerbread.
No. 1. Three pounds of flour, a grated nutmeg, two ounces ginger, one
pound sugar, three small spoons pearl ash dissolved in cream, one
pound butter, four eggs, knead it stiff, shape it to your fancy, bake
15 minutes.
_Soft Gingerbread to be baked in pans_.
No. 2. Rub three pounds of sugar, two pounds of butter, into four
pounds of flour, add 20 eggs, 4 ounces ginger, 4 spoons rose water,
bake as No. 1.
_Butter drop do_.
No. 3. Rub one quarter of a pound butter, one pound sugar, sprinkled
with mace, into one pound and a quarter flour, add four eggs, one
glass rose water, bake as No. 1.
_Gingerbread_.
No. 4. Three pound sugar, half pound butter, quarter of a pound of
ginger, one doz. eggs, one glass rose water, rub into three pounds
flour, bake as No. 1.
_A cheap seed Cake_.
Rub one pound sugar, half an ounce allspice into four quarts flour,
into which pour one pound butter, melted in one pint milk, nine eggs,
one gill emptins, (carroway seed and currants, or raisins if you
please) make into two loaves, bake one and half hour.
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