White Gingerbread Cakes

White Gingerbread cakes from 1877

Ingredients.—1 pound of flour, half a pound of butter, half a pound of loaf sugar, the rind of a lemon, one ounce of ground ginger, one nutmeg grated, half a teaspoonful of carbonate of soda, one gill of milk.

Method.— Rub the butter into the flour; add the sugar, which should be finely pounded and sifted, and the minced lemon rind, ginger, and nutmeg. Mix these well together; make the milk just warm, stir in the soda, and work the ingredients into a nice smooth paste; roll it out, cut it into cakes, and bake in a moderate oven from 15 to 20 minutes.
making white gingerbread

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