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Classic
Cook Books
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page 62
brisk fifteen minutes; don't scorch; before it is put in, wash it with whites
and sugar beat together.
Gingerbread Cakes, or butter and sugar Gingerbread.
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 fifteen minutes.
Soft Gingerbread to be baked in pans.
Rub three pounds of sugar, two pounds of butter, into four pounds flour add
twenty eggs four ounces ginger, four spooos rosewater, bake as No. 1.
Butter drop do.
Rub one quarter of a pound butter, one pound sugar, sprinkle with mace, into one
pound and a quarter flour, add four eggs, one glass rose water, bake as No. 1.
Gingerbread.
Three pound sugar, half pound butter, quarter pound ginger, twelve 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
put one pound butter, melted in one pint milk, nine eggs, one gill emptins,
(carraway seed and currants, or raisins if you please) make into two loaves,
bake one and an half hour.
Queens Cake.
Whip half pound butter to a cream, add one pound sugar, ten eggs, one glaas
wine, half gill rosewater, and spices to your taste, all worked in
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Classic
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